Blend ginger, garlic and yogurt to a fine paste.
Heat ghee or oil in a skillet and fry the onions until golden brown.
Add the yogurt paste to the onions and fry till brown. Add chili powder and turmeric. Fry for 2 more minutes. Add the tomatoes and fry for another 4-5 minutes.
Add chicken and salt. Cook under low flame for 40-45 minutes or till the chicken iscooked by covering the pan.
While the chicken is being cooked, blend coconut, cloves, pepper, coriander, cinnamon,fennel & nuts to a fine paste.
Add the above paste to the cooked chicken and bring to a boil. Garnish with fresh cilantro.
Serve with hot fried rice or with naan (flat bread).