Marinate the chicken pieces with ginger-garlic paste and 2 tbsp whipped yogurt. Keep aside for 3-4 hrs.

Soak the raisins in water.

Heat oil and when smoking hot, temper with crushed cinnamon, cardamom, cloves and bay leaves. When the spices start to release their aroma, add the onions and fry till translucent. Now add the marinated chicken, green chili paste and a couple of slit green chillies.

Sprinkle in a little salt and cook over a medium flame for 5-6 minutes.

Add rest of the whipped yogurt and cook till the masala is cooked and oil starts to separate from the masala.

Add a cup of warm water, throw in the raisins; cook over a low flame till the chicken is tender. Add the sugar and adjust seasonings. Cook for another 5 odd minutes.

Finish with a generous dollop of ghee and a sprinkle of garam masala powder. Serve hot with rice.