Wash and clean the chicken pieces and set aside
In a wide pan, dry roast the ingredients for masala paste until the chilli powder gets roasted and the mixture turns aromatic
Cool and grind to a smooth paste with enough water and salt
Add the ground spice paste along with the yogurt and curry leaves to the chicken pieces
Mix thoroughly and set aside
In the same pan, heat ghee or oil and add the sliced onions and green chillies (if using)
Fry the onions until golden brown and add the tomatoes
Give it a good mix and add the marinated chicken pieces
Mix well and add 1 cup water
Cook covered for 7-10 minutes or until the chicken pieces are cooked through
Add crushed kasuri methi on top (if using). You can also use fresh chopped coriander leaves instead
Drizzle cream on top. This is also optional but really enhances the taste of the curry. Adjust salt as needed
Serve hot with cumin rice or roti