• 1 whole chicken
• 2 medium sized onion (I prefer to use red onion)
• Cooking Oil (I prefer to use Olive Oil, unless otherwise mentioned, NOT the extra virgin type)
• Salt
• Kewra water
• See the section below for marination

Marination (Minimum 2 hrs/Overnight)

Grind the following to a smooth paste and mix with the chicken 

• 4-5 Cloves of Garlic
• 1” Ginger
• 4 Whole Green Cardamom
• 8-9 Whole Black Peppercorn
• 2 Green Chili
• 1 cup Yogurt (I prefer Greek Style; add 1 table spoon of water and beat it to make lump-free)

Preparation

1. Take 4 table spoon oil in a wok
2. Fry the onions until they are golden brown
3. Take out 3/4th of the onion and put aside (can use paper towel for soaking up excess oil). Crumble them with hands when they have cooled down
4. In the remaining 1/4th of the fried onions, add back the chicken and cover cook for about 20 minutes. Need to check once in a while and keep stirring
5. Add salt to taste
6. When the chicken is almost done, add the crumbled onion and 1/2 tea spoon on Kewra water
7. Serve hot with Chapati/Naan