Heat 2 tbsp oil in a flat pan and add the ginger garlic paste. Fry on low heat for 1 minute and add the chicken cubes along with 1 tsp salt. Mix and fry on high to medium heat for 3-4 mins. Take it out and set aside.
Heat 2 tbsp oil in the same pan and add the chopped onions. Fry on medium heat for 5-6 mins till light brown.
Add the chopped tomatoes & 1/4 tsp salt and cook on medium heat for 3-4 mins till soft.
Now add the Turmeric, Red Chilli and Coriander powders, mix and add a splash of water.
Continue to cook for around 3 mins on medium to low heat till oil separates.
Add the fried chicken cubes and fry on medium heat for 5 mins till water dries up and oil separates.
Now switch off heat and add the whisked curd/ yogurt. Mix well and cook on low heat for 2 mins till oil separates.
Add 50 ml water, mix well and cook covered on low heat for 10 mins till the chicken is tender and oil separates.
Now add the crushed black pepper, garam masala powder and roasted & powdered Kasuri Methi. Mix well and cook for another 2-3 mins.
Now add the green chilli pieces and ginger juliennes, give a mix and then add the fresh cream. You can add few tablespoons water if required.
Give a mix and simmer for 2-3 mins till oil separates.
Garnish with chopped coriander.