In a bowl, add chicken masala, hung curd, salt, kashmiri chilli powder, fennel powder, cumin powder, turmeric, ginger garlic paste and mix well
Marinate chicken with above mixture for 1 hour
Grind dry red chilli and garlic cloves with adequate water to form smooth puree
Heat oil in a pan, add onions and saute until golden brown
Add chicken with Marination and mix well. Saute on high heat for 2-3 minutes
Cover and cook for 20 minutes stirring occasionally on low heat
Cook uncovered until water evaporates
Add ground puree and mix well, stir constantly and cook for 10 minutes until raw taste disappear
Add sugar, salt and water. Bring to boil
Simmer cover and cook for 10-15 minutes until oil starts to float on surface
Add coriander leaves and mix well. Curry is ready
