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.
