Heat GC1 (oil, butter, chopped garlic) in a pot and sauté for a few seconds.

Add GC2 (chopped onion) and sauté until golden brown.

Add GC3 & GC4 (minced chicken, green peas) and sauté for 2 minutes.

Add GC5 (Masalas, kasuri methi) and mix well

Add GC6 (Indian gravy), 150 ml water, and half of GC8 (chopped coriander). Cook on low flame for 10–12 minutes until semi-dry.

Turn off the flame, add GC7 (cooking cream), and mix well and Garnish with the remaining GC8 before serving.