Mix bone-in skinless chicken, Kashmiri red chilli powder, turmeric powder, salt, and lime juice in a large mixing bowl.

step 1

Refrigerate for 30 minutes.

step 2

Heat mustard oil. Add the marinated chicken to the pan and arrange the pieces in a single layer. Fry for 4-5 minutes on each side. If your pan is not very large, then fry the chicken in batches.

step 3

Remove the fried chicken to a plate and set it aside.

step 4

Add finely chopped onions and salt to the same pan and saute until onions turn golden brown in colour (10-12 minutes). Stir frequently.

step 5

There will be some liquid released by the chicken in the pan but that is normal. Add ginger-garlic paste and saute for another minute.

step 6

Now add tomato puree and cook for 3-4 minutes.

step 7

Add coriander powder, Kashmiri red chilli powder, turmeric powder, garam masala powder, and cumin powder, and cook for 2-3 minutes.

step 8

Add water and whole garlic knobs and cook until oil starts to separate on the sides of the pan.

step 9

Now add whisked yogurt and cook for another 2-3 minutes.

step 10

Add the remaining 2 cups of water and bring the curry to a boil. Cook for 3-4 minutes. Add the fried chicken pieces back to the pan and mix well.

step 11

Reduce the heat to low. Cover the pan with a lid and cook for 15-20 minutes until the chicken is cooked and tender.

step 12

Add 2 tablespoon ghee and mix well. 

step 13

Garnish with 2 tablespoon chopped cilantro and serve hot.

step 14