Place the saffron threads in a small cup or baking dish, pour the boiling water over them and soak for 10 min. Meanwhile, place the cardamom and fennel in a small ungreased frying pan and toast over medium heat, shaking the pan throughout, for 3 to 4 min. Pulverize in a mortar with a pestle or in a small baking bowl with the back of a spoon.
Dry the chicken breasts completely with paper towels, sprinkle the pieces with salt and set aside at room temperature.
In a deep frying pan, heat 4 tbsp ghee over medium heat until a drop of water splashed into it sizzles on the spot. Add the shallots and roast for 5 to 8 minutes, until they turn a light color. Shake the roasting pan from time to time as you do this. Using a slotted spoon, lift the shallots into the crockpot and place the chicken breasts on top.
Roast the onion strips in the ghee remaining in the skillet over medium heat, stirring frequently, until soft and light brown, 8 to 10 minutes. Watch them well to make sure nothing burns, and adjust the temperature accordingly. Then pour them over the chicken breasts in the crockpot form.
Add the remaining ghee to the frying pan, add the chopped ginger, onions, garlic, turmeric, cumin, coriander and 1 tsp salt and stir-fry for about 5 min until the onions are soft and translucent but not brown. Coat the chicken breasts evenly with the herb.
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