Heat oil in a pan and add sliced onions. Once they turn brown, cool and add the ginger, garlic, and 4 tablespoons of water into the blender. Blend well until you have a smooth paste.
Heat oil in a wide heavy pot over a medium heat, brown the meat cubes in serveral batches and set to one side.
Heat desi ghee or oil in a pan or cooker and roast bay leaves, cloves and green cardamoms. Add the onion garlic ginger paste and saute well.
When the oil starts separating, add the chicken pieces, turmeric powder, dhaniya powder, garam masala, fennel seed powder, salt and black pepper powder and mix well.
Add tomato paste or hung curd and kashmiri mirch and saute on low heat till oil separate.
Add water and kesar and boil cover it and let it cook for until 3 to 4 presure on high and 20 min on very low heat / simmer heat and Serve hot with rumali roti / khameeri roti and steamed rice as preferred.
