In a large pot, add the chicken and all the ingredients except the onions, ghee and oil mixture and saffron. Mix together and allow to marinate for at least 1 hour.
Meanwhile, fry the onions in the ghee/oil mixture until browned. Remove and set aside.
Pour the remaining oil to the pan along with the chicken. Soak the saffron in 60 ml hot water and allow to infuse before pouring onto the chicken.
Mix well, cover and cook over low heat for about 40 minutes, or until the chicken is done. Add the onions, cook for another 3 minutes and serve with rice.