Heat a pan with oil, add cloves and cinnamon stick. Sauté it.

Next, add finely chopped onions, slit green chillies. Sauté until onion changes its colour.

Add ginger-garlic paste and sauté until raw smell goes.

Next add red chilli powder, coriander powder, cumin powder and turmeric powder.

Sauté them on low flame without burning the masala.

Add ¼ cup water and mix well.

Now add chopped tomatoes and cook until tomatoes become mushy.

Add cleaned chicken and sauté on high flame for 3-4 minutes.

Then add salt as per taste and again fry for few more minutes.

Reduce the flame to low and add curd and stir well. Cook on low flame until oil separates.

Cover and cook on a medium flame for 10 minutes, stirring occasionally.

Remove the lid and mix well. Add pepper powder and stir it.

Cook for 2-3 minutes on low flame or until the chicken is cooked completely.

Add Kasuri methi to the chicken by crushing them in between palm and mix well.

Finally, add chopped coriander leaves and switch off the stove.

Transfer the chicken masala into a serving bowl and enjoy with chapati/roti or with steamed rice.