Heat a pan, add HG1 pack (Oil Pack), sauté for 30 seconds until fragrant.

Add HG2 pack (Onion) and sauté 3-4 minutes until onions turn golden brown.

Add HG3 pack (Spice mix, Besan) and roast for 1-2 minutes till besan gives a nutty aroma.

Gradually stir in HG4 pack (Yogurt) to form a smooth masala base; cook 2–3 minutes.

Add HG5 pack (Chicken) and 100-120 ml water. Cover and cook 12-15 minutes until chicken is tender and gravy thickens.

Garnish with HG6 pack (Coriander) and serve hot.