Ingredients1 Tbs ghee2 Tbs oil¼ onion — finely chopped½ tsp cumin 1 Tbs ground cumin and coriander1 tsp rough salt2 Tbs chilli powder1 ½ Tbs red ginger and garlic masala1 Tbs ground garlicSmall knob of ginger½ Tbs methi masala (available from Indian grocers)2 Tbs tomato puree1 Tbs tomato sauce2 Tbs lemon juice3-4 cloves of garlicPeppercorns1 cinnamon stick2-3 whole cardamom1kg whole chicken — cut into six 3 green chillies Whole stick of butter — width of a finger1/4 cup waterMethod (30 minutes)In a pan add ghee, oil and the finely chopped onion and allow to fry until soft and slightly golden. Add the whole cumin, cloves, peppercorns, cinnamon stick and cardamom to the onion and ghee mix. Add two tablespoons of vinegar to this mixture. Add the red masala and let it cook for a few seconds.Add the salt, dhana jeeru powder and the balance of the ingredients.Finally, add a teaspoon of saffron water for colour, and a quarter teaspoon of white pepper. This mixture should be thick and saucy. Allow it to cool slightly and then smear it on your chicken pieces (they should be slit a bit).Add the butter (a finger width) and a quarter cup of water. Add the whole green chilies for extra heat, adjust colour if required by adding saffron powder.Start off on high to get the butter melted. Reduce to medium and cool slowly. Bring back to high for the sauce to thicken and “burn” slightly.Fry potato wedges and add in five minutes prior to serving to steam along with the juices. The trick: Cooking the marinade, smearing it onto the chicken, allowing it to rest and finishing it off with a gentle heat on the stove-top. — Food 24, Naqiyah Mayat.