Pour the yogurt in a medium bowl.
Add the ginger-garlic paste, kewda water, salt, cashew almond paste, papaya paste, Kashmiri red chili powder, & fried onion paste (chopped onions fried in clarified butter until golden, cooled &blended to smooth paste).
Now, add the spice powders cardamom powder, black pepper powder, hot spices powder, coriander powder, &red chilli powder.
Mix all the ingredients nicely.
Next, place the Raan in a large dish/tray. Score the Raan (make 4 deep slasheson each side).
Fill the spice mixture nicely into the scored areas and coat all over. Flip the meat and apply the spice mixture similarly on the other side as well.
After that, cover and keep aside to marinate for 2 hours
Heat a pot on the stove over medium-high heat. Pour the clarified butter and wait for a minute until it heats up.
Then, gently place the marinated Raan (along with all the spices) into the pot. Cover the pot for 30 minutes over medium-low heat. At 15minutes interval flip the Raan & cover again.
After 30 minutes haveelapsed, remove the lid andbaste the meat for 1-2minutes with the juicesreleased by the meat.
Pour some water (about 1cup). Cover for 30 minutes at medium-high heat. Remember to flip the meat at15 minutes interval.At this stage, uncover and baste the meat for a minute and cover for 15-20 minutes. After 20 minutes have elapsed, flip the Raan and baste with its spice liquid for1-2 minutes. Cover for 15 minutes.
Finally, uncover the pot, turnoff the stove and transfer the Raan into a serving dish. Drizzle the spice liquid on top and enjoy!