In a pan put together 1 kg chicken bones, 4 tbsp dry ginger powder, 1 tbsp coriander seeds, 1 tsp fennel seeds, 6 black cardamoms and salt to taste. Cook well till stock is ready. Strain and keep aside.Heat 1 cup oil in a pan, add in 2 chopped onion and fry till golden brown in color. Remove and keep aside till crisp.Crush the brown onion with hands and add to the ½ cup yogurt.In pan of oil add 1 tbsp ginger garlic paste, 1 tbsp chili powder, 1 tsp all spice powder, 1 tsp turmeric and fry well, now add chicken and fry well.Now add 2 to 3 tbsp Nehari Masala with yogurt mixture. Fry well and add prepared stock. Cook over low flame till chicken is tender and oil floats on top.Now roast 3 tbsp wheat flour on a hot griddle. Make into paste with water as required and add to the Nehari mixture. stir continuously.Cook till thickens. Add chopped ginger, chopped coriander leaves, lemon juice, chopped green chilies and simmer for 10 to 15 minutes.Ready to serve with Naan.