- Grind ginger, garlic and green chilies to a coarse paste and transfer to a bowl.
- In it, add turmeric powder, cumin powder, coriander powder, salt, brown onions, whisked yogurt, chicken and mix it well.
- Now keep it in the refrigerator for 2 to 3 hours.
- Heat ghee in a pan, add bay leaf, mace, cardamom, slightly roasted fresh fenugreek leaves, let it cook for about a minute.
- Then add chicken pieces along with some water and let it cook for about 15 minutes.
Now serve it with hot rice.