Boil and shred the chicken. Reserve the stock for later use.

In a cooking pot, heat oil and add onions. Saute until translucent.

Add chopped tomatoes, cover and cook on low until tomatoes are mushy and the oil is released from the mixture.

Add salt, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder and dried fenugreek. Saute for 1 minute until aromatic.

Add the reserved chicken stock. Mix and bring to a boil.

Turn the flame low and add fresh cream. Give it a stir and add whisked yogurt.

Mix, cover and cook on low flame for 3-4 minutes until all the flavors are well infused and your kitchen is full of irresistible aroma.

Now add shredded chicken. Cook on low for 10 minutes until the bhujia releases oil.

Chicken bhujia is ready.

Granish with chopped fresh green chilies and coriander leaves.

Enjoy with paratha, roti, naan or rice!