1. In a bowl, marinate the chicken with curd, ginger garlic paste, turmeric, Kashmiri red chilli powder, and salt. Let it rest for 20 minutes.
2. Heat mustard oil until it reaches its smoking point, then let it cool slightly.
3. Add mustard seeds, fennel seeds, nigella seeds, fenugreek seeds, and cumin seeds. Sauté for a few seconds until aromatic.
4. Add the sliced onions and cook until golden brown.
5. Stir in ginger garlic paste and green chillies. Sauté until the raw aroma disappears.
6. Add chopped tomatoes, coriander powder, turmeric, Kashmiri red chilli powder, and salt. Cook until the tomatoes soften and the oil begins to separate.
7. Add the marinated chicken and cook on medium heat for 8–10 minutes, stirring occasionally.
8. Add the remaining curd, garam masala, and crushed kasuri methi. Cover and simmer until the chicken is tender and the gravy is thick and flavourful.
9. Garnish with fresh coriander and serve hot.

SERVE HOT