- Ghee 4 Tbsp
- Onions 2, peeled and diced
- Cloves 2
- Heat ghee in a wok and sauté onions, cloves and cardamoms until onions are soft.
- Add combined spices and chicken. Fry over medium heat until fragrant.
- Add in tomato purée, evaporated milk and a little water. Cook until the gravy thickens slightly.
- Season with salt and sugar. Add in yoghurt, coriander leaves and green chillies. Cook until the g