1: Start by adding ghee and whole spices and fry for a minute.
2: Add chopped onion and salt, frying until the onions are golden brown.
3: Add ginger and garlic paste. Cook for another minute.
4: Add powdered spices with a little water to prevent burning. Cook over low heat for a few minutes.
5: Add the chicken and cook over medium heat.
6: Add bhuna masala and tomatoes. Cook for another 4-5 minutes.
7: Lower the heat and cover the pot.
8: When the chicken is cooked, remove the lid and cook until almost 70% of the water has disappeared.
9: Finish by adding chopped coriander and green chilies.
