Ingredients

• 1.4kg/3lb whole chicken
• cut into pieces
• 150g/5¼oz ghee or clarified butter
• 2 large onions
• peeled and sliced
• 1 tsp chilli powder
• 4 tsp onion powder
• 1 tsp coriander seeds
• 2 tbsp cinnamon powder
• ½ tsp dried ground ginger
• 10 black peppercorns
• 5 cloves
• 6 cardamom pods
• ground
• 2 garlic cloves
• peeled and crushed
• 1 tsp salt
• 300ml/10½fl oz natural yoghurt
• 3 bay leaves
• 300ml/10½fl oz chicken stock or water
• 1 lemon
• juice only

Directions

• Melt the ghee or clarified butter in a large pan and fry the onions until golden brown.
• Remove from the pan with a slotted spoon and put to one side.
• Add all the spices and the garlic to the pan and fry until brown
• then throw in the chicken and salt and cook until browned.
• Add the yoghurt
• bay leaves and stock or water and return the fried onions to the pan.
• Bring to the boil
• reduce the heat
• cover with a tight-fitting lid and simmer for one and a half to two hours
• until the chicken is tender.
• Remove the pan from the heat
• pour in the lemon juice and mix well.
• Remove the bay leaves and serve with plain boiled rice.