Cut the boneless chicken into 1-inch pieces and wash thoroughly. Marinate the chicken with half of the ginger-garlic paste, 2 grams of turmeric powder, and 4 grams of salt. Set aside for 15 minutes.
2
Heat the ghee in a heavy-bottomed pan or kadai over medium heat.
3
Add the fennel seeds and cumin seeds to the hot ghee and allow them to splutter for a few seconds.
