4 tbsp. ghee or clarified butter
1 lg. onion, sliced
1 1/2 inch piece ginger root, peeled & finely chopped
2 garlic cloves, crushed
2 green chilies, chopped
1 to 4 lbs. of chicken, cut into serving pieces
1 tsp. turmeric
1/2 tsp. hot chili powder
2 tbsp. ground coriander
1 1/2 tsp. salt
1/2 tsp. black pepper
5/8 c. yogurt
Juice of 1 sm. lemon
2 c. long grain rice, soaked in cold water for 30 minutes & drained
1 1/2 c. boiling water

Melt ghee or butter in a large saucepan. Add the onion and fry until it is soft. Add ginger, garlic and chilies, reduce heat to low and fry for 4 minutes, stirring occasionally. Add chicken pieces and fry them until evenly browned.

Combine remaining spices, salt, pepper, yogurt and lemon juice in a bowl. Pour mixture into pan and mix well. Reduce heat to low, cover and simmer 35 to 40 minutes or until chicken is almost cooked. Uncover pan and heat to moderately high. Stir in rice and cook, stirring frequently, until most of the liquid in the pan has been absorbed. Pour in the water and cover pan. When the water begins to boil again, reduce the heat to low and simmer for 15 to 20 minutes or until rice is tender and all the liquid has been absorbed. Serve immediately.