Wash whole chicken properly.
In a small bowl, mix together the yogurt, ginger garlic paste, ground onion, salt and red chili powder.
Spread this mixture ove the whole chicken and marinate it for 2 hours.
Stuff chicken with blanched almond, raisin, boiled egg and brown onion.
Seal the chicken properly and tight with a string.
Heat oil in a wok over medium heat.
Put marinated chicken in oil and fry well for 20 minutes or until golden brown.
Remove chicken from the wok and keep aside.
In the remaining ghee, 6 cloves, cardamom and remaining marinade mixture, also add a little brown onion and fry well.
Now, add a pinch of saffron dissolved in 1 tbsp kewra.
Remove in a serving platter and serve with naan.