1. In a bowl, marinate the chicken with curd, ginger garlic paste, crushed black pepper, turmeric, and salt. Let it rest for 20 minutes.
2. Heat oil and butter in a pan. Add the sliced onions and sauté until soft and light golden.
3. Add ginger garlic paste and cook until the raw aroma disappears.
4. Lower the heat and add the curd gradually, stirring continuously to prevent it from curdling.
5. Add coriander powder, cumin powder, freshly crushed black pepper, and salt. Cook for 2–3 minutes.
6. Add the marinated chicken and cook on medium heat until lightly browned.
7. Cover and simmer for 12–15 minutes, or until the chicken is tender and fully cooked.
8. Stir in fresh cream, crushed kasuri methi, and garam masala. Mix well and cook for another 2–3 minutes.
9. Garnish with fresh coriander and an extra sprinkle of freshly crushed black pepper. Serve hot.

SERVE HOT