Ingredients:

1kg Chicken
2 tbsp Vegetable Oil
0.30 cup Clarified Butter (Ghee)
2 cups Yogurt
2 Bay leaves
3 medium Onions
Masala for sauce
1/2 inch Cinnamon Sticks (flat)
11/2 tsp Aniseed (Saunf)
1 tsp Cumin Seeds (Cumin, Jeera)
4 medium Dry Red Chili
5 Cloves (Whole)
2 tsp Ginger Paste
1 pinch Saffron
Salt to taste

Method:

Cut chicken into large pieces.
Roughly chop onions and fry in oil, until brown. Then, make them into a paste.
Heat ghee in a wide skillet and fry chicken pieces, on high heat, until brown.
Add yogurt and cook on high heat until all of it is absorbed and the meat looks
dry.
Grind together the "masala for sauce" ingredients and add the mixture
to the above. Also, add salt to taste, bay leaf, onion paste and fry for five
minutes on medium heat.
Add 1 cup water and cook for fifteen minutes on low heat, until, you see oil
coming to the top.