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1: Heat a pan, add the spices required for the masala and dry roast it till it is aromatic.

2: Transfer it to a blender and blend it to a fine powder.

3: Heat a kadai, add oil and ghee.

4: Add the onions and saute till it turns light brown.

5: Add ginger garlic paste and saute for a minute.

6: Add the ground masala and saute for a few seconds.

7: Add the tomatoes and saute till it turns mushy.

8: Take the mixture off the flame and let it cool down slightly.

9: Transfer it to a blender and blend it to a fine paste.

10: Transfer the paste back to the pan and saute for a few seconds.

11: Add the chicken pieces and mix it with the masala for 2 minutes.

12: Add curd, 1 tbsp at a time and mix it till the curd combines with the mixture.

13: Add water, bring it to a soft boil.

14: Cover and simmer the mixture for 10 minutes.

15: Open the pot, add coriander leaves, mix and take it off the flame.

16: Serve it with rice, naan or roti.