Heat 1 tsp. oil and saute all the spices from Kashmiri red chilies to cloves for a minute or till you get a nice aroma. Keep aside to cool. Heat 1 tbsp. oil and fry the onion, ginger and garlic till light brown. Set aside to cool. Now grind all the sauteed spices along with some water into a fine paste.
Marinate the chicken with a pinch of salt and turmeric powder for an hour. Heat remaining ghee in a pan and fry the chicken till they are lightly browned.
Now add the ground paste, yoghurt and salt. Mix everything well. Simmer on a low flame for 2-3 minutes.
Add 1/2 cup water and curry leaves. Cover and simmer further till the chicken is soft and the gravy is thick.
Serve with pulao, plain biryani, jeera rice, dosa, appam, idiyappam, paratha, naan, tandoori roti or just plain chapatti for a sumptuous meal.
