Heat the oil in a karahi or a heavy-bottomed pan over medium to high heat.

Add cinnamon sticks and black cardamom and stir for a few seconds.

Add the chicken and stir-fry for 3-4 minutes until the chicken pieces have lightened in color.

Add ginger and garlic and cook for another minute. Stir constantly and cook until oil leaves the surface of the karahi.

Add the tomatoes and green chillies and stir to combine.

Cover and reduce the heat to medium and cook for 7-8 minutes. Stir occasionally.

Remove the skin of the tomatoes with a tong or a fork.

Add tomato puree to the karahi and mix for 1-2 minutes on medium to high heat.

Now add white pepper, green cardamom powder, cumin powder, black pepper powder, coriander powder, kashmiri red chilli powder. Stir to combine.

Add the water and bring it to a boil. Reduce the heat to low and simmer until the chicken is cooked through (8-10 minutes) and oil surfaces on top.

Add kasuri methi and salt to the karahi and mix.

Now add whisked curd and stir well to combine. Reduce the heat from low to medium and continue to cook for 4-5 minutes or until the gravy thickens to your desired consistency.

Add diced bullet green chillies and mix. Check the seasonings and adjust to taste.

Turn off the heat and serve the dish hot, garnished with chopped coriander.