1. Finely slice half the onions.
2. Heat half the ghee in a large non-stick wok and saute the onions until they turn light golden in colour.
3. Remove from pan and keep aside.
4. Finely chop the remaining onions.
5. Heat the remaining ghee and fry the mushrooms until crisp.
6. Remove from pan and set aside.
7. In the same ghee, add the finely chopped onions, ginger and garlic, stir-cook until onions are light brown in colour.
8. Add cloves, cardamom, turmeric, red chilli powder, coriander and cumin powder.
9. Stir cook for 2-3 mins.
10. Add chicken, then gradually add the yoghurt, stirring well every time you add yoghurt. Add pureed tomatoes.
11. Cover and simmer on low heat for 30 mins.
12. Uncover and cook until chicken is tender.
13. Just before serving, add the reserved onions, mushrooms, mint leaves, coriander leaves and garam masala.
14. Stir and heat through. Serve hot.

Calories: 450 Kcal
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