Fry all the above whole masala in a hot kadai for few mins. Dont over fry them. Cool and grind coarsely (less than a fine powder consistency) Store the remaining powder for future use. We only need 2 tsp for this recipe. Clean chicken and cut into medium pieces.

Marinate with turmeric and salt for 15 mins.

Heat a vessel and add the oil and ghee.

Add the minced ginger and garlic and fry for half a min.

Add the sliced onion and fry till onion becomes soft.

Add the marinated chicken, cover and cook the chicken for 5 mins.

Remove the lid and cook the chicken so that not much liquid remains in the vessel.

:- Evaporate most of the liquid if present.

Once the chicken is cooked, add chilly powder and the special garam masala and fry for 5 mins.

Add coriander leaves and fry for a min.

:- Serve hot with chappati or rice.