Take a bowl. Was and cut the chicken into bite size pieces and marinade it in yoghurt, ginger and garlic paste, pepper powder, red chilli powder, 1Tsp salt. Keep the marinated chicken on table top about an hour.

In a pan heat 2 Tbsp ghee and add to it 10 garlic pods, chopped zinger, coriander seeds, and green chilli. Fry this for about a minute or so, add the tamrind pulp to the pan and about a cup of water. Allow the water to boil for about five minutes so that the masalas get soft. Cool down this mixture and make it into a fine paste.

In another heavy bottomed pan you can also fried the potatoes into mustard oil until the colour become litter brown.

The masala is done when you see ghee floating on top of the masala. This take about the same amount of time that takes the chicken marinade to be cooked.

In a heavy bottom pan, add about 1/2 Tsp ghee and the marinated chicken along with the marinade. Cover and cook till the marinade thickens and the chicken cooks.

The chicken should be completely cooked by now and should get coated with a thick layer of masala. You will also see the ghee floating along with the masala. Serve Ghee Chicken with Rumali Ruti. You can also serve it steamed rice.