Step 1

Heat the pan into medium heat, melt the ghee and add oil in the pan. Add bay leaves, cardamom pods, and cinnamon stick and let it sizzle for 4-5 seconds.

Step 2

Then, add the chicken pieces, sprinkle ½ tsp of salt and sear for 2-3 minutes on each side. Remove the chicken pieces from the pan and set it aside.

Step 3

In the remaining pan, add cumin seeds, and onions and cook until the onions are translucent. Then add green chillies, garlic paste, and ginger paste. Continue cooking for another 2-3 minutes or until the onions are light golden brown.

Step 4

Next, add the chopped tomatoes and cook until the tomatoes are soft and oil starts to separate.

Step 5

Now, place the chicken pieces back in the pan and add ground spices ( chilli powder, 2tsp of curry powder, turmeric, and fennel powder). Stir it well and cook for 1-2 minutes.

Step 6

Then, add salt to taste and pour the yoghurt and water in. Mix everything well, close the lid, and continue to cook for another 15-20 minutes or until the chicken is tender. Stir occasionally and add more water if needed.

Step 7

Add 1tsp of curry powder and a mixture of Kashmiri chilli powder and water to the curry. Gently stir and combine well with the rest of the ingredients and cook for another 1-2 minutes.

Step 8

Finish with freshly chopped coriander. Serve with plain basmati rice, naan, chapati, or a choice of flatbread.