A popular chicken dish that has made many  pious vegetarians sin. But it's worth being born again.

CHICKEN - 1 1/2 kg.
GHEE - 3 tbspn.
ONIONS - 2 nos. (Large)
CHILLI POWDER - 1 1/2 tspn.
WATER - 1/2 cup
YOGHURT - 1/2 cup
MARINADE
ADRAKLASUN MASALA - 2 tspn.
GARAMMASALA - 1 tspn.
CORIANDER SEEDS -   1 tspn.
CUMIN - 1 tspn.
TURMERIC - 1/2 tspn.
YOGHURT - 2 tbspn.
SALT  TO TASTE
 

Cut the chicken into pieces that are not too big or small.  Mix the marinade ingredients and ground them to a paste. Rub it well over the chicken pieces. Set them aside for 1 hour or if you're the patient type, for longer. Heat ghee and fry the thinly sliced onions. Stir  constantly until  they are evenly golden brown.  Remove the onions from the pan. Don't put them into the sink. We need it soon.  In the same oil fry the chicken pieces. This is to help you conserve oil and help India.  Wait until the chicken pieces  turn brown on both sides. If  you find that the pieces have three sides, there is something wrong with the way you cut the chicken. Add  chilli powder, the remaining marinade and 1/2 cup water. Cover the pan and simmer until it turns tender. Stir yoghurt into the gravy. Remember the fried onions which you hopefully didn't  cast to the sink? Put them into pan and simmer  for 5  more minutes. Serve hot.

TIME REQD - 1 1/2 hours
SERVINGS - 4 to 5