Instructions: Cut chicken into bite sized pieces; set aside. Combine in Food Processor half of the chopped onion, garlic, ginger, chili, mint, lemon juice and tomato paste. Process until mixture is a fine paste. Combine this mixture with yogurt and spices blending well. Add chicken and mix until chicken is coated. Cover and refrigerate for several hours or overnight.

When ready to cook. Heat ghee in large heavy skillet until hot. Saute remaining onion in ghee until onion is transparent. Add chicken mixture and water and bring to a boil. Cover and reduce heat to simmer. Cook for 45 minutes, stirring occasionally. Serve with prepared Basmati rice.

While chicken is cooking; prepare Basmati rice according to package directions. During last 5 minutes of cooking, add fennel seeds to top of rice. When rice as completed cooking and all water is absorbed; toss to distribute fennel seeds.

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