Mix hung curd, lemon juice, ginger paste, garlic paste, salt and garam masala powder in a bowl.
Add chicken pieces and mix well.
Cover the bowl with a cling film and refrigerate for up to 3-4 hours.
Heat oil and ghee in a pan.
When the oil is hot, add cloves and black peppercorns.
Add onion and fry till translucent.
Add green chilli and fry for a few seconds.
Now add the marinated chicken along with the marinade and cook on high heat for 5-6 minutes till the chicken is slightly browned and the raw smell is gone.
Add 1 cup water and cover and cook until chicken is done.
Add cream, milk, saffron strands, cardamom powder, white pepper powder and fenugreek leaves and cook for another 2 minutes.
Now add red chilli powder and garam masala powder and mix well.
Add crushed fried onions and cook for 4-5 minutes.
Add warm water if you want a thinner gravy and bring it to a boil.
Garnish with almond flakes and serve hot with Laacha paratha or Naan.
