Marinate the chicken pieces with garlic paste, ginger paste,yogurt, salt and half the quantity of spice powders saving the rest for adding later.
Blanch the tomatoes, peel and grind them with the onions and green chillies.
In a pan heat 2 tbsps of ghee or oil. Add the remaining spice powders. Reduce the flame or else they will burn.
Add a little water to the spice powders in the pan.
Now tip in the marinated chicken pieces and stir-fry them .
Simmer to cook in their own juices stirring in between.
Meanwhile in a separate pan heat the remaining ghee or oil. Add the blended paste, salt and kasoori methi.
Sauté until the oil separates.
When the chicken pieces are almost done add them to the gravy pan.
Stir carefully to mix. check the salt and add the coriander leaves.
Keep the consistency as you like and add a little water accordingly.
Finally stir in the cream and give one boil.
