Mix tandoori masala with 1 tbsp of yoghurt and little salt. Marinate chicken in it for ½ an hour.
Take the bunch of coriander leaves, separate the leaves from the stems and chop stems finely. You can use the leaves for garnishing.
Heat oil in a pan, add marinated chicken and fry it for around 2 -3 minutes. Remove and keep aside.
To the same oil add chopped garlic, ginger, green chillies, stems of coriander leaves and fry it for a minute. Add onions fry till it browns.
Add fried chicken, chilli powder, chicken masala powder, salt and the remaining yoghurt. Stir and add around ½ cup of water and cook it covered for 4-5 minutes
Now mix in the cream and let it simmer for 2-3 minutes.
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