Blend ginger, garlic and yogurt to a fine paste.
Heat ghee or oil in a skillet and fry the onions until golden brown.
Add the yogurt paste to the onions and fry till brown.
Add chilli powder and turmeric.
Fry for 2 more minutes.
Add the tomatoes and fry for another 4-5 minutes.
Add chicken and salt.
Cook under low flame for 40-45 minutes or till the chicken is cooked by covering the pan.
While the chicken is being cooked, blend coconut, cloves, pepper, coriander, cinnamon, fennel and nuts to a fine paste.
Add the above paste to the cooked chicken and bring to a boil.
Garnish with fresh cilantro.
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