1. Marinate the chicken pieces in the yoghurt and salt for 1 hour.

2. Heat the ghee / oil in a pan; add green cardamom, cloves, and cinnamon stick. Fry until they crackle. Add the onions and saute until golden brown. Add garlic, ginger, and green chillies. Cook and stir until the water evaporates. Add the red chilli powder and tomatoes. Cook until the masala is well blended and the ghee / oil comes to the surface.

3. Add the marinated chicken pieces. Stir until the yoghurt is absorbed. Add 1 cup of water and bring to the boil. Simmer until the chicken is tender.

4. Sprinkle green coriander and ginger and seal the pan tightly. Cook on dum for 10 minutes.