Start by heating the oil and ghee in a Dutch oven on medium heat and fry the onions with ¼ teaspoon salt for 10 minutes or until they just start to get golden brown. Remove the onions with a slotted spoon and place on a paper napkin to absorb any excess oil. They should start crisping up within a few minutes.

With the oil remaining in the pot, brown the chicken and cook completely through. Remove the chicken onto a plate.

Add ginger and garlic paste along with the red chili powder, ground almonds, cardamom, cloves, black peppercorns, coriander powder, Shan Masala, cumin powder and ¼ teaspoon salt. Add 2 tablespoons of water to keep the mix from burning. Let the mix cook for 2 minutes.

In a small bowl, beat the yogurt with a fork until it becomes a smooth paste and add the yogurt into the Dutch oven and cook until it reduces by about half.

Add the chicken back into the pot along with ½ a cup of water. Continue to cook until bubbles start to form on the surface, then reduce the heat and continue to simmer.

Grind the fried onions in a coffee or spice grinder. There should still be flecks remaining. Do not grind to a paste.

Add this to the curry along with the julienned ginger, Garam masala and Kewra water, while the heat is on low. Stir a few times until the oil starts to rise. Let the bubbles start to form on the surface before shutting off the stove. Serve with basmati rice.