Marinate 750 g chicken with 200 g yogurt, 50 g ginger-garlic paste, 10 g chili powder, 10 g coriander powder, 5 g cumin powder, 5 g turmeric powder, 10 g garam masala, and 10 g salt for at least 30 minutes.
2
Heat 100 g oil and 50 g ghee in a large pot; sauté 300 g sliced onions until golden brown.
3
Add marinated chicken to the pot and cook until browned on all sides.
