Heat oil in a pan. Fry onions at high-medium flame till they turn crispy & brown. Keep them aside.

Heat ghee in a cooker or wok. Add green cardamom & cloves. Saute at medium flame for few seconds.

Add chicken & cook at high flame for 3-4 minutes. Turn the flame medium & add ginger garlic paste and onion paste.

Now add turmeric powder, red chilli powder, coriander powder, salt & 2 tsp curd. Mix properly.

Cook at slow flame with a covered lid for 5 minutes. Add 50 ml water & cook for another 5 minutes with a covered lid.

In the mean while, make a smooth paste by grinding fried onions, remaining curd & black cardamoms.

Turn the gas to high. Add the prepared paste, cumin powder & garam masala into the chicken & mix properly. Cook for another 5 mints with covered lid at medium flame.

When the gravy & chicken look perfectly cooked, add Keora water & mix. Switch off the flame immediately.

Cover the wok & let it stand for 10 mints. Remove the lid & mix properly. Serve hot!