clean the chicken but do not remove the skin.
Rub the chicken with ginger and 1 tablespoon ghee, and set aside to marinate for two or three hours.
Heat the rest of the ghee in a large pan till it begins to smoke.
The heat should be very high.
Put in the whole chicken and cover the pan.
Remove the lid and turn the chicken after every three minutes or so, till it has turned very red on all sides.
Season with salt and add as much water as will cover the whole chicken.
Put the lid on and cook on a moderate fire for half an hour.
To test if done, pierce with a sharp fork; if it penetrates smoothly, the chicken is ready.
If not, add a little more hot water and continue cooking on a moderate fire, till the chicken is tender.
For this dish you need only two or three tablespoons of gravy, so do not add too much water.
When cool, cut the chicken into six or seven pieces.
Put the pieces back into the pan, heat, and place on a flat dish with the gravy.