Crumble fried onions and set aside

Put the chopped onions, ginger, garlic and 3-4 tablespoons water into a blender and blend until you have a smooth paste

Put the oil and ghee in a large non-stick, lidded fry pan and set over a medium high heat.when hot, poor in the paste from the blender and stir-fry for about 5 mins until the paste is lightly browned.

Add the chicken pieces, stir for a further minute.

Over the next 5 minutes add the yoghurt 1 tbsp at a time and keep browning the chicken.

Add 175 mls water, the crumbled onions and salt. Sure to mix and bring to a simmer.

Cover, reduce the heat to low and simmer gently for 20 mins, turning the chicken every now and then

Add the chillies, sugar and juice, stir to mix. Cover and continue to chok on very low heat for another 10 minutes.