Ingredients
| Chicken | 1 kg |
| Dahi (Yogurt) | 1 kg |
| Lehsan (Garlic) paste | 1 tsp |
| Adrak (Ginger) paste | 1 tsp |
| Namak (Salt) | 1 tsp |
| Pissi laal mirchen (Red chilli powder) | 1¼ tsp |
| Haldi (Turmeric powder) | ¼ tsp |
| Dhaniya (Coriander) powder | ¾ tsp |
| Zeera (Cumin) powder | ½ tsp |
| Garm masala powder (Whole spices powder) | ¼ tsp |
| Qasoori methi | 2 tsp |
| Oil | ½ cup |
Method
Step 1: Add Oil, Chicken, Dahi (Yogurt), Lehsan (Garlic) paste, Adrak (Ginger) paste, Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), Dhaniya (Coriander) powder, Zeera (Cumin) powder, mix, cover and cook on medium to low flame for 5-8 minutes.
Step 2: Cook without covering at medium-high flame till oil separates. Take some gravy in a spoon, if bubbles form, it is done. Otherwise, cook more until bubbles form.
Step 3: Add Qasoori methi, Garm masala (Whole spices) powder and mix.
Serve with Boiled Rice or Chapati.