Marinate the chicken with the yogurt, turmeric and salt for at least 1hour.

Heat some oil in a wok. Add half of the chopped onions.

Fry till they become golden brown in colour. This is known as beresta in Bengali.

Keep them aside. In the same pan, add the whole cardamom, cloves and cinnamon and saute till the aroma comes out of it.

Add 1/4 teaspoon of sugar in it. Wait till it has been caramelized. This will give a nice brown colour to the gravy.

Add the rest of the chopped onions. Saute till it becomes light brown.

Add the ginger garlic paste, Coriander powder, red chilli powder and kashmiri red chilli powder. Saute the masalas very well till the raw aroma dissapears.

Add the marinated chicken.

Mix them very well. Cover it with a lid.

Saute it in between and again cover it.

Repeat this process for at least 20min and then check whether the chicken has become soft. If you need some gravy you may add some lukewarm water at this step.

Check the salt, add the garam masala, deep fried onions and ghee.

Mix it very well and remove it from the flame.

Serve hot