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1
Heat the ghee in a heavy bottomed pan.
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2
Add the cinnamon, cloves, cardamom pods and bay leaves to the ghee, till in starts to crackle.
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3
Add the onions, lower the heat to just above a simmer and saute till the onions start to brown (about 10 minutes).
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4
Add the ginger and garlic pastes, and a cup of water.
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5
Lower the heat to a simmer and let the pastes simmer for 5 minutes without stirring.
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6
Then, raise the heat and let the water dry out and the edges start to brown.
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7
Add another cup of water, and stir the pastes, scraping off any browned bits.
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8
The paste should start looking a little jellyish at this stage.
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9
Let the water dry off again.
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10
Add the coriander and chilli powders, and stir for a few minutes.
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11
Add the chicken, and mix.
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12
Take the pan off heat, and slowly stir in the yoghurt.
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13
Return the pan to low heat, and when the gravy starts boiling add the garam masala, mace, cardamom and black pepper.
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14
After a minute or so, add the remaining 6 cups of water and salt as needed.
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15
Cover the pan and let the chicken cook till tender (about 5-7 minutes).
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16
Uncover, take it off the heat, add the khus oil and saffron, stir and serve with rice or parathas.
