To paraphrase Patrick Henry: "Give me liberty - or a give me a piece of that fiery, Chicken Tawa!".
In a wok or a Dutch oven, heat-up the clarified butter with the cinnamon stick. Brown the chicken on both sides. Add salt to taste. Throw in the onions and saute them. When the onions take on color, sprinkle in the chile powder and 3/4 of the masala. Stir, turn the heat down, cover the pan and simmer for 5 minutes. Pour in the water and throw in the garlic. Stir. Cover the pan and simmer until the chicken is tender - 35 minutes. Remove the lid, increase the heat and reduce until the most of the liquid evaporates. Pour in the crème fraîche and adjust the seasonings with the remainder of the masala and salt to taste. Reduce the sauce until it coats the back of a spoon. To facilitate consumption with naan flatbread, break the chicken quarters up partially with a metal spatula. Garnish with cilantro - if desired.