In a pan, add oil and heat it up.
Now add whole garam masala and let it pop for a few seconds.
Add garlic paste, ginger paste and onion paste.
Saute for a minute.
Now add chicken and cook on high heat until the chicken changes the color.
Now add yogurt and black pepper powder.
Saute again for few minutes until the yogurt mixed with the curry.
Add tomatoes, green chilies, and 100 ml water.
Cover the lid and cook for 20 minutes on medium to low heat.
After 20 minutes, mix the curry with a spoon on high heat until oil shows on the side of the curry.
Add salt and garam masala powder.
Mix well.
Add fresh cream and again mix well and cover the lid for 5 minutes to simmer the curry.
After 5 minutes, curd chicken is ready to serve.
Garnish with curd, Julianne ginger, and green chilies and freshly chopped coriander.
“Curd Chicken” is ready!! Serve with Roti or tandoori naan.