For the Rajasthan Onion Chicken, cut the chicken breast into cubes. Mix the yogurt with the ginger-garlic paste, chili, paprika and clove powder, turmeric and coriander and salt and marinate the meat in it for at least 1 hour in the refrigerator (but it can also be overnight).
Peel and halve the onions and cut them into strips, dice the garlic clove, sauté both in a hot pan with ghee, then add the meat with the yogurt marinade and simmer on low-medium heat, covered, for about 40 minutes.
Stir occasionally, adding about 150 ml of water in total, spread out (it should not become too liquid). Chop the parsley or cilantro and add it to the dish when it is no longer simmering.
Arrange the Rajasthan Onion Chicken and serve.