Step 1:

Ingredients for marinating:

• 1 kg chicken (With bone or without bone)

• 1 tsp ginger garlic paste

• ½ tsp chilli powder (Extra if required)

• ¼ tsp turmeric powder

• 2 tbsp lemon juice

• 1 tsp salt

Method:

1. Cut the chicken into 2-inch pieces. (If you are using chicken with bone then cut the chicken into big pieces)

2. In a large bowl add the chicken, chilli powder, lemon juice, salt, turmeric powder and coat well.

3. Cover and marinate the chicken for at least 30 minutes.

Step 2:

• Ingredients for the paste:

• 3 red onions

• 3 tomatoes

• 2 to 3 green chillies

• 10 to 15 black peppercorns

• 1 ½-inch ginger

• 8 to10 garlic cloves

• 10 cashews

• 3 cardamom

• 1 bay leaves

• ¼ cup of water

Method:

In a blender blend the above ingredients to a smooth paste and set that aside.

Step 3:

Ingredients:

• 1 to 2 tbsp ghee + 1to 2 tbsp ghee

• 1/2 tsp chilli powder (Extra if required)

• 1 tsp paprika powder

• Salt, to taste

• 3 tsp coriander powder

• ½ cup plain yoghurt

• ¼ tsp turmeric powder

• Food colour (optional)

• Handful of Coriander

• Water if needed

• ½ cup fried onion

Method:

1. In a large and thick bottom pan add 2 tbsp ghee and melt that on low heat.

2. (do not burn the ghee).

3. Add in the paste and cook for 5 to 6 minutes on medium-low heat. Keep stirring until thick and raw smell goes.

4. Then add chilli powder, chilli powder, turmeric powder, coriander powder, and salt.

5. Stir and cook until thick. Now add yoghurt cook it for 2 more minutes (If the paste is splashing everywhere cover and cook).

6. In a different pan melt the 2 tbsp of ghee and add the marinated chicken.

7. (do not burn the ghee)

8. Fry the chicken on medium-high heat until it's partly cooked (Around 5 minutes). Then add the masala paste, Mix well. (Add water if require).

9. Add fried onion mix well, cover and simmer the chicken for 10 minutes or until done.

10. Add some coriander and stir. 

Serve hot with fresh bread or rice.