Hack bones with a cleaver in to 1″ to 2″ long pieces. Set aside.
Prepare Spice Potli
Fold a cheese cloth in to half. Fold it into half again making a 6″x 6″ surface
Put spices in the center. Gather edges and tie a string.
Heat Ghee#1 in a heavy bottom pan.
Fry bones about 10 minutes.
Add water, chicken bones, and spice Potli in a Stock pot. Bring water to a boil. Turn down heat. Cover and Simmer on medium heat for 40 minutes. Turn off heat. Remove and discard Spice Potli. Strain and remove bones. You have Shorba. Set Shorba aside. You should have about 1½ to 2 cups of liquid.
Heat Ghee#2 in a pan.
Add chicken flesh. Fry till chicken pieces start to turn white. About 5 minutes. Remove browned chicken and set aside.
Add Ginger. Sauté about 90 seconds.
Add Asafetida, Salt, Ground Cayenne. Sauté about 60 seconds
Add browned chicken flesh. Sauté about 2 minutes.
Add chicken Shorba. Bring it to a boil. Turn down heat. Cover, Cook about 20 minutes till chicken is tender.
Turn down heat. Stir in yogurt.
Crush and sprinkle saffron. Stir. Simmer on low heat for about 5 minutes.