1. In a bowl, marinate the chicken with curd, ginger garlic paste, Kashmiri red chilli powder, turmeric, and salt. Let it rest for 20 minutes.
2. Heat oil in a pan and sauté the finely sliced onions until golden brown.
3. Add ginger garlic paste and green chillies. Sauté until the raw aroma disappears.
4. Add chopped tomatoes, Kashmiri red chilli powder, turmeric, coriander powder, cumin powder, and salt. Cook until the tomatoes soften and the oil begins to separate.
5. Add the marinated chicken and cook on medium heat for 8–10 minutes, stirring occasionally.
6. Cover and cook until the chicken is tender and fully cooked.
7. In another pan, lightly sauté the onion petals until they soften slightly while retaining their crunch.
8. Add the sautéed onion petals to the chicken along with garam masala, crushed kasuri methi, and butter. Mix gently and simmer for 3–4 minutes.
9. Garnish with fresh coriander and serve hot.

SERVE HOT