Make the Paste: Boil onions and garlic in 1 cup water for 5 minutes. Let cool. Blend everything (including water) to a smooth paste.
Cook Chicken: Heat oil, add cinnamon and bay leaf. Brown chicken lightly on all sides.
Add Paste & Spices: Stir in onion-garlic paste. Cook on high until it thickens. Add chili flakes, coriander, salt, and pepper.
Add Yogurt: Lower heat. Add whisked yogurt slowly, stirring until smooth. Cook on medium till it thickens.
Simmer: Add hot water. Simmer covered on low for 25 mins. Stir occasionally. Add more water if needed.
Finish the Gravy: Add sugar (optional), kasoori methi, heavy cream, and garam masala. Add splash of water if needed. Cover and cook 5 more mins.
Sauté Veggies: In a separate pan, heat ghee. Add capsicum, tomato, ginger, chilies, and salt. Sauté 2–3 mins only—don’t let them go soft.
Final Touch: Add sautéed veggies to chicken. Remove bay leaf and cinnamon before serving.
