Grind the following to a fine paste: red chillies, dhania, jeera, 1 chopped onion and haldi.

To the beaten curd add the adrak-lasan paste, crushed onion and salt to taste. Set aside.

Heat the ghee, then add the masala paste and fry till the ghee separates.

Add the chicken and cook till dry. Add garam masala and 1 ½ cups warm water, then cook till chicken is tender. Serve hot.