Skin the chicken and cut into 12 pieces.
In a saucepan heat the ghee.
Fry the onion light brown.
Add the chicken, cinnamon and cardamom.
Stir-fry for 3 minutes.
Add the ginger, garlic and coriander.
Stir and fry until oil separates.
Add the yogurt and milk, stir, cover and cook over low heat for 10-15 minutes.
Add sugar, lemon juice, keora water and raisns.
Keep over low heat, stir frequently, remove from heat when oil separates.
Adjust taste with sugar and lemon juice.
Serve hot with parata, chapatti, pullao, or boiled rice.
Pleasebe judicious and courteous in selecting your words.
nice and very quick but if you like spicy pfood then add some white pepper in it ....!
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