Add about 4-5 tbsp oil in a pre-heated wok. Once the oil is hot add 2 green cardamom and saute it.

Now add half a kg of dressed chicken and cook it on high flame for 5 minutes.

After 5 minutes turn the flame to low and continue cooking.

Take a fresh pan, heat it and add 2-3tbsp oil.

Once the oil is hot add ginger garlic powder 1 tsp each and cook until the raw smell goes away.

After frying the ginger garlic powder add fried and coarsely ground onion and add a little water so that the masala doesn't stick to the base of the pan.

After mixing onion paste with ginger garlic powder add dry masala powder.(1.5tbsp coriander powder, 1/2tsp red chilli powder, 1/2tsp cumin powder, 1/4tsp garam masala powder, 1 tsp black pepper powder, 1/4tsp turmeric powder, and salt 1/2tsp or as per taste)

Mix all the masala properly. Add 3tbsp curd and stir continuously on low flame.

Open the lid and check the chicken. Add 2tbsp curd in the chicken also and stir it continuously.

Add 1/4cup tomato puree in the gravy and give it a nice mix. Add 1/4tsp garam masala powder and crushed dry fenugreek leaves for a nice aroma.

Add the gravy mixture in the chicken. Add 1/4 cup cream and give a nice mix. The chicken has already been cooking for 20-25 minutes on low flame so now cover the chicken and cook it on a low flame for 10-15 minutes more or until the chicken becomes tender.

After 15 minutes open the lid and check it. Once the chicken is ready transfer the Chicken Handi in a serving bowl and garnish it with fresh coriander leaves.