Curry can be prepared a day ahead; keep, covered, refrigerator or freeze for 2 months. This recipe is not suitable to microwave.
600g ghee
10 dried curry leaves, crumbled
½ teaspoon black mustard seeds
1 medium onion, chopped
1 clove garlic, crushed
1 tablespoon grated fresh ginger
2 teaspoons curry powder
1 teaspoon tandoori mix
1 teaspoon ground cumin
½ teaspoon gram masala
1 teaspoon shilli powder
1 tablespoon lemon juice
8 chicken thigh cutlets
1: Heat ghee in large frying pan,add leaves and seeds, stir over high heat for about 1 minute or until seeds begin to pop.
2: Stir in onion, garlic and ginger, stir over medium heat for about 3 minutes or until onion is soft.
3: Stir in curry powder, tandoori mix, cumin, gram masala and silli powder, stir over medium heat for further minute, stir in juice and water.
4: Add chicken to pan, turn chicken to coat evenly with curry mixture. 
Cover, cook over low heat for about 50 minutes or until chicken is tender, turning chicken occasionally. Add a little extra water, in necessary, during cooking time.
Serves 4.
