1. Take 2 lb of cut chicken or whole chicken cut into pieces in a bowl and add 1 tsp salt, 1/2 tsp Turmeric powder, 1 1/2 tsp of chili powder, mix and marinate for 2 hours.

2. In a pan, add 2 tsp of oil, four cloves of garlic, 1 Tbsp. chopped ginger, and saute. 

3. Add 1 1/2 cups big red onion diced and saute for 5 minutes. 

4. Add 1/2 cup cilantro and saute for an additional minute.

5. When it cools down, transfer onion, ginger, and garlic mixture to the blender.

6. Add 1 cup of water and blend it to a smooth puree. 

7. Take 1 Tbsp of ghee in a 3-quart pan (sub: 1 1/2 Tbsp butter + 1/4 tsp Turmeric powder). Add the marinated chicken pieces and toss the chicken on both sides for a total of 8 minutes. 

8. Add the prepared puree to the chicken pan and fold in gently. 

9. Add 1 1/2 tsp of coriander powder, 1/2 tsp cinnamon powder, 1/2 tsp clove powder, and mix well.

10. Cover and cook for 10 minutes on medium-high temperature. Open the lid, mix once again and add one cup of water.

11. Add 1/2 tsp salt and 1 cup of coconut milk and boil for the final 5 minutes. 

12. Serve hot with rice.