Blend garlic, Kashmiri chili powder, turmeric powder, coriander powder, and salt into a smooth paste
Marinate the chicken with this paste for about 10 minutes
Heat mustard oil in a pan. Add mustard seeds, cumin seeds, and curry leaves and let them splutter
Add sliced onions and sauté for 2–3 minutes until slightly softened
Add the marinated chicken and cook on medium heat until it releases moisture
Add the whisked curd, mix well, cover, and cook until the chicken is tender and the oil begins to separate
Finish with crushed kasuri methi, chopped coriander leaves, and 1 tsp fresh cream
Serve hot with rice or rotis
