Step-1Marinate all Chicken, Ginger garlic paste, half of the Kashmiri Chilli powder and half of the Curd and keep aside till we make the gravy.
Step-2Take 10 gm Butter (keep remaining for rest of the recipe) and fry onion till it starts to get slightly golden-brown.
Step-3Add Cinnamon, Cardamom and Bay leaf and stir for 2 minutes.
Step-4Grind the Tomatos to make puree and add in the gravy to stir for 5 mins with some water.
Step-5Add remaining Kashmiri chilli powder, Garam masala, Salt, Kasuri Methi and stir for 5 mins.
Step-6Add remaining curd to give a thick flavour. Keep stirring for 5 more minutes.
Step-7Saute the chicken in butter for 5 mins on medium flame and add it to the gravy. Stir the gravy for another 5 minutes on high flame.
Step-8Garnish with finely chopped coriander and a small dollop of remaining 5 gm butter.