1Thinly slice the Onions. Heat 70g of Ghee in a heavy-bottomed pot and fry the sliced Onions until deeply golden brown and crispy. This is called birista. Remove the fried Onions and set aside, reserving the remaining Ghee in the pot.
2Wash the Chicken pieces thoroughly and pat dry. In a large bowl, combine the Chicken with Yogurt, Ginger-garlic paste, finely chopped Green chili, Red chili powder, Turmeric, Garam masala, 15g of Salt, Lemon juice, half of the fried Onions (birista), half of the Fresh mint leaves, half of the Fresh cilantro, 5g of Green cardamom, 3g of Cloves, 5g of Cinnamon stick, and 2g of Bay leaf. Mix well to coat the Chicken evenly. Cover and marinate in the refrigerator for at least 3 hours, preferably overnight.
