Kadai Chicken

To prepare the Kadai Masala, dry roast coriander seeds, cumin seeds, whole red chilies, black peppercorns, fennel seeds, and cardamom pods in a dry kadai or heavy-bottomed pan over medium-low heat until fragrant, about 2-3 minutes. Let the roasted spices cool completely, then grind them to a coarse powder using a spice grinder or mortar and pestle.

In a large bowl, combine the Chicken pieces with Yogurt, 15 grams of Ginger-garlic paste, 3 grams of Turmeric powder, 5 grams of Red chili powder, and 4 grams of Salt. Mix thoroughly to coat all the chicken pieces. Marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.

Heat Ghee in the same kadai or a large heavy-bottomed pan over medium heat. Add the finely chopped Onions and sauté until they turn golden brown, about 8-10 minutes.