Rinse the chicken, pat dry and set aside. Heat the ghee or oil in a large skillet with a lid. Add the onions, PEPPER, CARDAMOM and CINNAMON and cook until the onions are golden, about 10 minutes. Add the GINGER, GARLIC, CHILI POWDER, TURMERIC, PAPRIKA and salt and cook for 2 minutes, stirring occasionally. Add the chicken pieces and cook until nicely browned, stirring often. In a medium bowl, combine the yogurt and wine and mix well. Reduce heat to low and gradually add the yogurt mix to the skillet, stirring constantly until fully incorporated. Reduce the heat, cover and simmer for about 30 minutes. Serve over rice.
Prep. time: 10 minutes + 5 if cubing the chicken
Cooking time: 45 minutes
Servings 6; Serving Size 1/2 cup (280g); Calories 440; Calories from fat 220; Total fat 24g; Cholesterol 125mg; Sodium 250mg; Carbohydrate 12g; Dietary Fiber 2g; Sugars 6g; Protein 37g.