Soak soya nuggets in warm water for at least 4-5 mins

Make a mix of curd, half of the red chili powder, turmeric, ginger garlic paste, and garam masala, salt to taste (keep remaining aside for curry) and mix it well with soaked soya nuggets. Give it rest for at least 15mins.

Heat up the oil in Kadhai and add curry leaves and green chilies in it. Cook it for few seconds and then add remaining ginger garlic paste.

As soon as you start getting ginger garlic brownish, add onion paste in kadhai and keep it cooking until you get light brown colour. Then add tomato puree in it and cook it until the mixture get little dried up.

Add all your remaining dried masala and cook it up for 1-2 min and then add our soya marinate and stir it well. Add salt to taste (remember you have added salt in marination. Add accordingly)

Cook it for at least for 10 min while giving frequent stir.
After that add cream in it and cook it on low flame for another 5 mins.

At this stage add garam masala and butter and sugar. In 5 mins dish will be ready to serve. Garnish with coriander leaves. Eat it with nan or boiled rice