Marinate the chicken in a mixture of hung yoghurt, turmeric, chilli and coriander powders, salt, 1/2 tsp zest, and half of the ginger and garlic pastes. Rest overnight in the fridge or for a minimum of 2 hours.
Heat ghee in a pan and add the cinnamon, cloves, bay leaf and cardamom. Fry for 15 seconds and toss in the onions. Saute on medium till they're pink and translucent.
Add the remaining ginger and garlic paste and fry for a min.
Put in the chicken along with the marinade and fry for 2 mins. Pour in most of the orange juice, add the remaining orange zest, cover and cook for 20 mins till the chicken is fully cooked.
Now add the remaining juice and garam masala, check and adjust the seasoning and simmer for 5 more mins. Serve with hot parathas or rice.
