Wash the chicken and pat it dry.
Mix the hung curd, the turmeric powder, hung curd , both the salts. Mix it with the chicken with your hands and ensure it is all over it.
Grind the onion and apply to the chicken and let it rest for three to four hours.
When you are ready to eat heat the ghee in a wok.
Drop in the mustard seeds and let them splatter. Now drop the curry leaves and lower the heat.
Next add the chicken and keep cooking on medium heat.
In about ten minutes the chicken will leave some water and start looking tender.
Grind the fresh cilantro or coriander with the green chillies and make a fine paste with water.
Now add this paste to the chicken and keep cooking more for another five to ten minutes.
When the water dries up, the chicken is ready to be served.
You can have this chicken at anytime of the day and even carry it to work.