Dilute saffron in a teaspoon of water and rub chicken with that mixture. Set aside.
Grind the spice ingredients until fine. Mix the ground ingredients with fried shallots, evaporated milk, lime juice and water in a large bowl and set aside.
Heat half of the ghee in a pot and fry the chicken for about 15 minutes. Remove the chicken and set aside. Add the remaining ghee and saute the sliced shallots and garlic till fragrant. Add in the ground ingredients, evaporated milk mixture, tomato sauce and salt.
Bring to a boil then add half portions of both the sultanas and almonds and add sugar. Stir and simmer until sauce thickens then add fried chicken.
Cook over moderate heat until the sauce is thick and glistening with oil. Sprinkle remaining sultanas and almonds before serving.