• 800g Diced Chicken, breast or dark meat as you prefer
• 1 Cup/300ml Water or Chicken Stock
• 2 Small white onions finely chopped
• 2 Teaspoons Ginger Puree
• 2 Teaspoons Garlic Puree
• 4 Teaspoons oil
• 200g Butter Ghee 
• 2 Teaspoons Turmeric Powder
• 1 Teaspoons cardamom
• Quarter (optional) Teaspoons Chilli Powder
• 2 Teaspoons Garam Masala Powder
• 2 Teaspoons cloves
• salt as your tasted
• 100ml Natural Yogurt
• coriander powder

Making

1. Heat the vegetable oil into the pan, then put a dollop of ghee.
2. Put cardamom, cloves, garlic and fry the mix properly. 
3. Then add the chicken and let it cook for about 2-3 minutes. Keep stirring it. 
4. Once it becomes brown, add coriander ,Turmeric and chili powder. Add salt to taste.
5. Add ginger Puree, Garlic Puree, paste, mixture of fried onions and yoghurt, let it cook for a minute.
6. Then put garam masala and saffron for flavor.
7. If the gravy is too thick add little bit of water before covering it. The masala should fuse well with the chicken. 
8. Cover it and give it some time to cook on slow fire. Let it simmer for about 10-15 minutes.Keep stirring occasionally.Servehot.