* 2 tablespoons of ghee or vegetable oil
* 2 medium onions, peeled and chopped
* 6 chicken pieces (legs or breast - skin removed)
'''marinade'''
* ½ teaspoon of salt
* ½ teaspoon freshly ground Black pepper
* 1 teaspoon turmeric
* 4 whole cloves, ground
* ½ teaspoon Cinnamon powder or ¾" of rolled Cinnamon stick, ground
* 1 teaspoon turmeric powder
* ½ teaspoon mustard powder
* 1 teaspoon of black mustard seeds
* 1 teaspoon Chili powder (or to taste)
* 2 teaspoons paprika powder
* 1 teaspoon freshly ground Cumin seeds
* 2 teaspoons tomato puree
* 2 teaspoons sugar
* ½ teaspoon ground Fenugreek seeds
* 1" Ginger, grated
* 2 cloves of Garlic
* 2 tablespoons brandy (sherry will do)
* 2 tablespoons malt vinegar (leftover red wine works)
* 1 Whole dried chili, crushed

===Method===
* Make a paste with all of the marinade spices, brandy and vinegar
* Cut a few slashes right down to the bone in each piece to allow the marinade to penetrate.
* Put the marinade and the chicken pieces in a Lock and Lock-style box, fit the lid and shake like mad!
* Marinade overnight in a refrigerator
* Fry the onions in a tablespoon of Ghee until brown
* Fry the meat for a few minutes with the onion
* Cover, lower the heat and cook gently for 35 to 40 minutes
* Add a little water or chicken stock if it starts to dry out.

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