1. Add Rabi Cooking Oil to a pan and let it heat properly.

2. Add Rabi Vegetable Ghee, cardamoms, garlic, and cloves to the pan. Mix well and cook for 2–3 minutes.

3. Add salt, coriander powder, and chili powder. Stir well.

4. Add the chicken and cook for another 2–3 minutes.

5. Add sliced onions, yogurt, and ginger paste to the pan. Cook for about 1 minute while mixing well.

6. Add garam masala and saffron water to the mixture.

7. Make sure the chicken and gravy are mixed properly. If the gravy becomes too thick, add a little water.

8. Cover the pan and cook on low flame for 10–15 minutes until the chicken is fully cooked.

9. Serve hot with raita and salad.

• Chicken (½ kg)

• Rabi Cooking Oil (1 cup)

• Rabi Vegetable Ghee (3–4 tsp.)

• Cardamoms (almost 7)

• Cloves (5–6)

• Garlic (2 tsp.)

• Coriander powder (1 tbsp.)

• Chili powder (1 tbsp.)

• Salt (as much as needed)

• Ginger paste (1 tsp.)

• Yogurt (1 small bowl)

• Sliced onions (2)

• Garam masala (1 tsp.)

• Some saffron mixed in water