Prepare the marinade by mixing together ingredients under 2.

Coat the chicken pieces well. Leave it overnight if possible or at least for 2 hours before preparation.

In a kadai/pan, heat ghee and add cumin seeds, dry red chillies and cardamom.

Then add the chicken pieces with the marinade; mix well and bring to boil over medium heat.

Add the rest of the spices and mango pulp. Season with salt and add water if necessary for the gravy. Cook till the chicken pieces are juicy and succulent.

Heat ghee in a small pan and temper hing and kasuri methi. Take care not to burn and add this to the top of the dish to complete it.

Serve hot with rice or roti