1 kg chicken-cut into 8 pieces
Marinated with 2 tsp each of ginger & garlic paste for an hour
1/4 cup ghee
1/8 tsp cinnamon-broken small
1 tsp chilli powder
1/2 cup hung curd
1 1/2 tsp salt or to taste
1/2 tsp garam masala
1/2 tsp kewra essence or water
Heat the ghee and add the cloves, cinnamon and chilli powder.
Add the chicken and saut?ver high heat, till a little opaque.
Add the yogurt and continue saut?g over high heat till well mixed.
Lower the heat and simmer uncovered, till fat separates, stirring occasionally to avoid scorching.
By now it should be tender.Add the salt, garam masala and kewra.
Adjust the water according to the consistency you desire, and serve hot.