Add CH1 (oil, chopped ginger, chopped garlic, chopped green chilly, kasuri methi) to the pot and heat for a few seconds.

Add CH2 (chopped onion) and sauté for 1 minute.

Add CH3 (chicken), sauté for a minute, then add 150 ml water.

Add CH4 (red chilly, Indian gravy, in-house garam masala, salt) and boil for 8–10 minutes on medium heat.

Add CH5 (cream) and cook for 30 seconds.