Directions
In a pot, add clarified butter and let it melt, add onions and fry until they turn golden brown. Set aside once done.
In the same pot, add black cardamom, green cardamom, cloves, black peppercorns, star anise, cinnamon sticks, black cumin seeds, and bay leaves and fry for a minute.
Add ginger garlic paste and mix well.
Add chicken and fry until the chicken changes color. Cover the pot and cook for 4-5 minutes.
Add salt, red chilli powder, coriander powder, and a top with yellow food color. Mix well for 2 minutes.
Add water and mix well.
Turn the flame off, add yogurt and mix well for 2 minutes.
Turn the flame on, and add nutmeg powder and mace powder. Mix well and cook for 2-3 minutes.
Add fried & crushed onion and mix well, bring it to boil, cover and cook for 2-3 minutes.
Now, cook on high flame for 2-3 minutes.
Add garam masala powder, butter, and kewra water. Mix well.
Garnish with ginger and serve.