Add the coriander powder, cumin powder, garam masala, Kashmiri red chilli powder, turmeric powder, fennel powder and dried ginger powder in the whiskey yoghurt. Make a smooth paste by mixing the spices with the yoghurt.

Once heated, add bay leaves, black cumin, black cardamom, green cardamom, cloves and cinnamon. Cook for 40-50 seconds or till cumin seeds crackle.

For faster cooking, add 2tsp salt.

Yoghurt should be cooked in lowest flame. Keep stirring till one boil comes.

As the yoghurt comes to a boil, add 200 ml water and cook for 20 min on medium flame or till the chicken is soft.

After 20 min chicken is cooked. Now heat up a pan, add ghee and heat it.. Once the ghee is heated, add the asefoetid and cook for 15 sec.

Temper the chicken with ghee and asefoetida. Turn off the flame. Chicken Rogan Josh is ready.