Mix all the ingredients except for the chicken, cloves, cardamom and the cinnamon with the yoghurt and keep ready.
Heat the clarified butter and add the cloves, cardamom and cinnamon.
Add all the ingredients except for the chicken and stir till the masalas is done.
Add the chicken and cook till it's done.
Do not add any water.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.