Khare Masale ka Murg ( chicken in whole spices )

Ingredients :
Boneless chicken - 500 gms ,
Ghee or clarified butter -4 tbsp ,
Green cardamom -8 ,
Cloves - 6,
Bay leaves - 1 ,
Cumin seeds - 2 tsp ,
Kashmiri red chilli pwd -1 tsp,
Ginger garlic paste -3 tsp 
Onion Paste - 3 medium size-250 gms ,
Curd - 100 gms -4 tbsp ,
Green chilli - 3 ( deseeded  and cut half lengthways ) .
Haldi or turmeric pwd -1/2 tsp,
Salt to taste .

Method :
Heat ghee in a pan. Add green cardamom, clove ,bay leaves and cumin.
Stir over medium heat until cumin begin to pop up,add chicken ,increase the heat and sear for 1 -2 minutes .Reduce to medium heat  Add ginger garlic paste ,turmeric  pwd and red chilli pwd and salt .
Stir fry until oil leaves side .
 Add 2  cup of water and onion paste .Bring to boil ,reduce to low heat, cover and simmer for  40 minutes .Onion paste thickens the gravy but it  sticks at the bottom if not  stired . So as the chicken cooks on slow heat keep stirring in between .
Uncover and take the  pan  away from  the heat . Stir- in  the curd in a steady trickle . Put the pan on high heat and stir . Keep stirring for a few minutes and close the gas when specks of fat begin to appear on the surface. Add green chilli .
Adjust seasoning.
Garnish with corriander leaves and sprinkle pepper.
Serving  for 4 .