Ingredient:
4 Chicken breast halves, boned
1/2 c Safflower oil
1/4 c Butter, clarified aka "ghee"
6 md Yellow onions
3 Cloves garlic, fresh
1 1/2 t Ginger (use fresh ginger if you can find it)
20 Cloves, whole
12 Green cardamom seeds,whole, cracked (or use 2 t-of ground cardamom)
5 Bay leaves
1 t Salt
1 1/2 t Coriander (ground)
1/2 t Cayenne pepper
-(or more to taste)
8 oz Yogurt, plain
1/2 c Water
1/2 c Milk

Serves 4

Method:
Cut the chicken breasts into bite-size pieces and set aside. Peel the onions and chop them fine. You should have about 3 cups of onion. Mince the garlic and add to the bowl of chopped onions.

In a big fry pan that has a lid, heat the butter and oil, then saute the onions and garlic for about 10 minutes, until the first hint of browning. Use "medium-high" heat. Crack the cardamom seeds between your fingers, just to get
the shell open.  Add them to the pan. Add the ginger, cloves, bay leaves and salt. Saute until the onions are nice and brown, about 5 more minutes.

Mix the coriander and red pepper with the yogurt. Add the yogurt to the fry pan, stirring as you pour, slowly enough that the onion doesn't stop bubbling. It could take several minutes to do this, depending on the diameter of your fry pan. When the last of the yogurt dries up, add the chicken pieces and brown them. Add 1/2 c water, reduce heat, cover and simmer 20 ins.

Stir in the milk and turn off the heat. It needs to sit a few minutes to let the flavors blend. The longer you let it sit after cooking, the better it will taste (up to several hours). While the chicken is sitting, cook some rice. I make saffron rice to go with this dish.