CHICKEN JALFREZI

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

PREPARATION

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 are 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. Donot 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 didnot cast to the sink? Put them into pan and simmer for 5 more minutes.