1. Chop onion and garlic, and fry to golden color. Take out from oil and grind to paste.

2. Heat ghee in a heavy bottomed pan, add coriander powder and stir fry for 30 seconds.

3. Add bay leaves, whole spices and ginger/garlic paste and fry

4. Cut chicken in to 1" cubes. Add chicken pieces and whisked curd. Stir fry for 2-3 minutes and add salt.

5. Cover and cook untill all moisture evaporates and chicken becomes tender.

6. Open the cover, add fried onion garlic paste, green chilli paste, white pepper powder, and mace/cardamom powder.

7. Pour 1/2 cup water ittar and lemon juice. Garnish with chopped green chilli and coriander leaves. Cover and cook on very slow flame (dum) for another 3-4 minutes.

Note: Kewra ittar is same as kewra essense. If you can't find kewra ittar, look for kewra water. If you can't find kewra water try rose water.