In a pan, add oil and heat it up.
Now add whole garam masala (Cumin seeds – 1 Tsp, Cloves – 9, Black Pepper – 15, Star aniseeds – 1, Cinnamon – 2 sticks (3″) and Bay leaves – 3) and let it pop for few seconds.
Then add onion slices and cook it on medium heat until the onion starts to change its color to pink.
Add ginger and garlic paste and saute for a few minutes.
Add chicken and cook on high heat so the chicken changes its color.
Continuously stir the chicken the until it changes the color.
Now add salt, yogurt, and green chilies and mix well until the yogurt mix with curry to form a gravy.
Add black pepper and mix well so the oil visible on the surface of the pan.
At this stage, add milk and mix well.
Cover the pan for 35 minutes to tender the chicken.
After 35 minutes, check the chicken and cook on high heat for a few minutes.
Keep it on the side as its ready to make the biryani layer.