Preparation

• In a bowl, combine the yogurt with the ground garlic and ginger, ground red chili, ground coriander, fried or dried onions, and salt.
  350 g plain yogurt, 1 teaspoon garlic and ginger, 3 teaspoons red chili, 3 teaspoons coriander, 150 g fried or dried onions, 1.5 teaspoons salt
  
• Heat the ghee in a pot. Add the black and green cardamom pods, cloves, black peppercorns, and cinnamon, then sauté for 2 minutes.
  190 g ghee, 2 black cardamom pods, 2 green cardamom pods, 6 cloves, 6 black peppercorns, 2 pieces cinnamon stick
  
• Add the yogurt mixture to the pot and sauté for 5 minutes, stirring regularly.
  
• Add the chicken and sauté for a few minutes, turning to coat it well.
  1 kg chicken
  
• Pour in the water, then cook over medium heat until the chicken is tender and the sauce has thickened.
  240 ml water
  
• Remove from the heat, or wait until the very end of cooking, then add the kewra water (if using), nutmeg, mace, and minced ginger. Stir to combine.
  1 teaspoon kewra water, 0.25 teaspoon nutmeg, 0.25 teaspoon mace, 1 tablespoon ginger