Roast Chicken - Indian style

Ingredients
5-6 large pieces of chicken
3 tablespoons of yoghurt
1 tablespoon chilli, turmeric and coriander powders
1 large red onion
4 tablespoons of ghee
2 bay leaves
4 cloves, pepper corns, cardomom pods
4 pods of garlic
4-5 almonds or cashews
Salt and pepper for seasoning
Coriander leaves/Caramelized onion for garnish
Vegetable oil for frying

Step 1: Marinate the chicken with yoghurt, 1/2 tablespoons of chilli, turmeric and coriander powders, salt and pepper for an hour. Shallow fry the pieces lightly in vegetable oil. Don't let them cook fully.

Step 3: Dice the whole onion and saute it in ghee, with bay leaves, cloves, pepper corns and cardomom pods. [In a separate pan, for caramelized onions, fry diced onion in oil until they turn fully brown].

Step 4: Add the chicken pieces, the remaining spices [chilli, turmeric and coriander], whole garlic pods and let it simmer in some water.

Step 5: Grind the cashews or almonds in some yoghurt and add it to the gravy.

Step 6: Let it cook for 15-20 more minutes on medium heat until the chicken is cooked. Garnish with some coriander leaves and caramelized onions. Serve it with white rice/pulao.