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In a bowl combine the ghee, yogurt, garlic, ginger, tomato puree, the spices, crispy fried onions, mint, and coriander to make the marinade
Place the chicken pieces (slit them beforehand), grated onion and potatoes (cut them small first) in the bowl. Add a large pinch of salt and pepper. Mix the marinade into the chicken and potatoes. Set aside in the fridge to marinate for at least 2 hours or overnight
Pre-heat the oven to gas mark 6 (200°C). Remove the bowl at least 30 minutes before cooking. Add the chicken and potatoes to a baking tray. Cover with foil and place in the oven for 30 minutes
Remove the foil and use a basting brush to brush the juice over the chicken. Toss the potatoes and shimmy the tray a few times
Place the tray back in the oven for a further 30 minutes with the foil off. After 30 minutes, remove and give it a final shake and brush the juices over the chicken pieces. Place back in the oven for a final 10-15 minutes
Remove the tray from the oven and sprinkle over fresh coriander and a squeeze of lemon juice. Allow the chicken to rest for a few minutes. Serve over white rice