Marinate the chicken with curd, salt, turmeric, 2 tsp mustard oil and 2 tsp coriander powder for 2 hours in the freeze. By then arrange other required ingredients.

Heat oil, add whole garam masalas: bayleaf, star anise, cinnamon and cloves. After that add finely chopped onions, fry till onions are translucent. Ginger garlic paste is added now and keep frying until Masala leaves oil.

Add chopped methi leaves and tomatoes along with remaining dry masala: coriander, chilli, turmeric and cumin powders. Cook on low flame until all the masalas are well cooked and tomatoes are mushy.

Now combine the marinated chicken and give a good mix. Pour in a cup of water and let the chicken cook. Check for salt, add more if needed, the time taken to cook depends on the type of chicken, so make sure to keep checking, add if more water is required and cook until chicken is tender. Now take it off the flame and sprinkle crushed kasoori methi and garam masala.