1 chicken
1/2 -1 tsp salt
2 tbsp lemon juice
3/4th cup ghee
4 large onions (chopped)
2 flakes garlic (crushed)
2 cups /142ml curd / plain yogurt
11/4th cups water

Spices

6 cloves
1 brown cardamom
12 black peppercorns
2 pieces cinnamon stick
1/2 tsp ground ginger
1 tsp turmeric powder
1 tsp red chili powder

Garnish

1 tsp garam masala powder
225gms tomatoes (peeled & halved)
1 medium onion (chopped and fried)

Cut the chicken into four or eight pieces. Mix the salt and lemon juice and rub all over the chicken. Set aside for 30 minutes.
Heat the ghee in a deep pan and add the first four spices. Stir well then add the chicken, onion ,garlic and remaining spices.
Cook gently for 15 minutes, stirring continuously.
Add the curd / yogurt and stir for 5 minutes over a low heat. Add the water, cover and simmer for 40-50 minutes, or until the chicken is tender.
Sprinkle the top with garam masala powder, arrange the tomatoes around the dish and cover with the onion.
Cook murgh do pyaaza over moderate oven (180 degree C, 350 degree F, gas mark for 10 minutes before serving.