Marinate the chicken with half of the ginger paste and half of the red chilli powder

Heat some oil in the pan and add the chopped onions.

Fry them till light brown in colour.

Add the tomato puree and fry the masala very well after adding some salt.

Beat the yogurt with rest of the red chilli powder, coriander powder and mix them very well.

Once the oil separates, add the yogurt mix and again fry the masala very well.

Add the ginger paste and garlic paste and half of the garam masala and again fry the masala till the oil separates.

Add the chicken and mix the masala very well. Cover the pan for 5 min.

Uncover the pan, and add some lukewarm water. Mix them well. Add some salt for the gravy, and cover it for 15min.

Uncover the pan and add the cubed onions. And again cover it for 10min.

Uncover the pan, check salt and add if required. Add some sugar to balance the salt. Add the kasuri methi and garam masala powder.

Mix them well and add the coriander leaves and remove it from the flame.

Serve hot