Marinate chicken with salt, black peper powder and hung curd and keep aside for minimum 2 hrs.

Make a paste of onion, ginger, garlic seperately.

Heat a pan with some oil and fry the chicken and remove it from pan.

In a same pan add some oil if required and saute onion paste till the colour change of onion. Add garlic and ginger paste and saute. Add chicken and residual curd mixture and cook on low heat with lid.

Check the chicken is tender or not. If tender add kaju paste, sugar, gandharaj lemon juice and zest extract and mix properly. Add some black peper powder and it is ready to be served