Ingredients non vegetarian 4 servings

• 1 kg chicken (skinned and cut into 8 pieces)
• 1/4 cup ghee
• 1 tbsp cumin seeds
• 1 bay leaf
• 4 whole peppercorns
• 4 cloves
• 1/2 tsp fenugreek seeds-roasted and powdered
• 1 tsp fennel seeds- roasted and powdered
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 cup grated onions
• 1/2 cup yoghurt
• 1 tsp garam masala
• salt to taste
• 1/2 tsp turmeric
• 1 tbsp coriander powder
• 1 tsp chilli powder
• 2-3 green chillies-slit
• 2 cups onions-sliced a little thick
• 2 tbsp chopped coriander leaves-to garnish

Directions

1. Heat ghee in a heavy-based saucepan and put over the flames of wood and wait until the ghee turns a hot, and then add the cumin seeds, bay leaf, peppercorns, cloves, powdered fenugreek and fennel seeds. When the seeds begin to splutter, add the garlic and ginger paste and the onions. Saute over high heat till brown.
2. Add the yoghurt, stir-frying vigorously so that it blends well and does not curdle. Cook till fat separates. Add the garam masala, salt, turmeric, coriander and chilli powder.
3. Keeping the heat high, add the chicken pieces and stir till they look a little opaque and are coated with the masala. 
4. Reduce heat by putting some angaras (coal). Add the green chillies and sliced onions. Continue cooking , till the chicken is cooked through and fat separates. Takes 10-15 minutes. The onions should be crunchy.
5. Serve hot, garnished with chopped coriander leaves.

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