First, clean the chicken and give a few slits on the chicken pieces.

Peel and roughly chop the onion.

Next, take a blender. To that, add the chopped onion, garlic cloves, ginger, coriander leaves, and Green Chilis.

Blend all of them into a fine paste and keep aside.

Now, take a bowl and whisk the curd until smooth and creamy.

Take a large mixing bowl and put the already cleaned chicken pieces. Add the whisked curd, black pepper powder, garam masala powder, salt, onion, garlic, ginger, green chili, and coriander leaves paste.

Mix them well and coat all the pieces of chicken.

Keep them aside for about 30 minutes.

Now, after the resting time, take a kadhai and add some vegetable oil. Let the oil heat until it smokes.

In the hot oil gently put the chicken pieces. Fry it until the chicken turns golden brown.

Next, take the chicken out of the kadhai and place them in a plate.

In the same kadhai add some more oil if needed. Add the bay leaf (tear it from the middle), cinnamon stick, and green cardamom. Stir them until fragrance comes out of the aromatics.

Next, add the marinade (consisting of the curd, onion, ginger, garlic, green chili, and coriander leaves paste) into the kadhai.

Stir everything really well. Keep the flame on medium.

Keep on stirring for about 5 minutes. Gently place the chicken into the shimmering gravy and mix.

If needed put some water and cover the kadhai. Let them simmer for 5 more minutes.

After that, add the cumin powder and coriander powder. Keep stirring.

The gravy will start to thicken. Add the fresh cream and combine them nicely.

Next, put salt to taste and the dried Kasuri methi or dried fenu greek leaves.

Mix and stir them until the desired creamy and semi-thick consistency is reached.

Give a taste test. Add if anything is needed. Also, check if the chicken is cooked well.

Now, spread a bit of ghee on the gravy and combine well.

Turn the flame off and cover the kadhai for a few minutes.

After that transfer the Aghani Chicken into a bowl.

Garnish it with a few coriander leaves and a bit of fresh cream.