Heat oil in a Handi,ads shahi jeera and allow it to splutter
Add onions and fry till translucent. Then add ginger garlic paste and saute till the raw smell goes off
Add tomatoes and saute till mushy. Sprinkle some water if required.
Add dry spices except Garam masala and saute. Add whisked yogurt and stir until it releases water. Saute till oil separates
Now add the cholay and mix well. Add chicken and stir until it changes color
Add 2 cups water and bring it to boil. Turn the flame to low and let the chicken cook keeping the lid on.
Once the chicken is tender, check for seasoning and cook till water evaporates and bring the consistency of the gravy as per your preference
Switch off the flame and add Garam masala powder and coriander leaves.
Serve Lahori Cholay Murgh with rice or roti