Wash chicken pcs, keep aside. Similarly wash aloo, keep aside.

Take a wok, add oil, heat it. Add sugar & whole garam masala, saute it for a minute.

In goes zeera,let it splutter. Add onion now, stir fry it until light brown.

Add chicken pcs & aloo now, stir fry it for a minute, lower the flame, cover it with the lid, cook it until a lil dry.

Open the lid, add tomato & salt, stir fry it for a minute. Cover it again, cook it on low flame until tomato becomes mushy.

Open the lid, increase the flame, mix dhania powder & both the red chilli powder with dahi, add in the masala, mix it well. Lower the flame, cover it again, cook it until oil has oozed out.

Open the lid, increase the flame, add garam masala powder & kasoori methi, mix it well.

Now add fresh cream, mix it well. Cook it covered on low flame, until oil has surfaced.

Open the lid, increase the flame, add 1 cup boiled water, mix it well. Give a boil. Cover it again, lower the flame, cook it until gravy becomes saucy.