Melt the ghee in a large saucepan on low heat and add the onions. Stir to coat in the ghee, then cover and cook for 20 minutes till golden, stirring every once in a while to ensure they do not stick to the pan.
2 tablespoons ghee, 2 large red onions
Using a pestle and mortar or the side of a large knife, smash the cloves, star anise and green and black cardamoms. Add them to the pan along with the fenugreek and cumin seeds. Stir and cook for 5 minutes.
2 whole green cardamom, 2 whole black cardamom, 1 medium star anise, 2 cloves, 1 teaspoon fenugreek seeds, 1 teaspoon cumin seeds
Add the garlic, ginger and green chillies, stir and cook for 5 minutes.
3 medium garlic cloves, 2 tablespoons ginger, 2 medium green chillies
Then add the turmeric, red chilli, cumin and garam masala and cook for a further 5 minutes, adding a little water if the powders stick to the bottom of the pan.
1 teaspoon red chilli powder, ¼ teaspoon turmeric powder, 1 teaspoon garam masala
Pour in the tomatoes and add salt, stir then cover and cook for 15 minutes, stirring occasionally till the tomatoes have reduced.
400 grams canned tomatoes, 1 teaspoon salt
Turn the heat to medium and stir in the chicken till all the pieces are coated in the sauce and cook for 5 minutes. Then cover and reduce heat to simmer for another 5 minutes.
1 kilos chicken
Add the potatoes and methi (if using), mix well then cover and cook for 10 minutes. Chop coriander (cilantro) and mint leaves to garnish and serve the curry warm over warm basmati rice and a cooling raita.