– Heat oil in a pan.

– Saute raw spices, cumin seeds and onions in oil till they are light golden brown.

– Add green chilies if you like spicier.

– Add marinated chicken and mix it well.

– Cook for 10 minutes in low flame so as to keep the nutrients intact.

– After 10 minutes check and allow 15 more minutes to cook till it leaves water.

– After 15 minutes, add curie leaves and cook for more 5 minutes.

– Add butter and kevra juice and mix it well.

– Garnish the dish with green coriander leaves and serve.