Start by heating 1 tsp of ghee in a pan and season with salt and pepper in the shape of a breast and place the breast on top. Then season the other side.

Cook the breast for about 3-4 minutes on each side. Get a nice crust and then remove from the pan and rest. Chop the onions sautee style.

Add the onions and remaining ghee and cook on medium and brown the onions. The browner the more flavour.

Once they are nicely brown add in the ginger garlic paste and sautee for a minute before adding in the spices. Sautee for a minute before deglazing with water and adding in the puree.

Cover and cook for 6-8 minutes.

Meanwhile butterfly the chicken and slice into thin strips.

Add back to the pan and finish cooking. If you want the gravy to be more saucy add water as needed. If you want it super thick, then reduce it before adding in the chicken.

Finish with coriander and serve.