Put a pot on the stove at medium flame and add oil and ghee. Add chopped onions and green chilies. Saute till the onions turn golden brown.

Add tomatoes and cook until well cooked and oil separates from the gravy.

Add salt, red chili powder, turmeric powder, garam masala powder, cumin powder, black pepper powder and white pepper powder, ginger paste and garlic paste. Stir fry until the raw smell of ginger and garlic goes off.

Now add chicken pieces and cook until the chicken turns white (it will be still uncooked from inside).

Add yogurt and tomato puree to the chicken, cover and cook on low heat for 15-20 minutes until the chicken is cooked and gravy is thickened.

Lastly, add dried fenugreek and fresh cream, stir, cover and cook for 2-3 more minutes on low heat.

Chicken handi is ready! Dish out in a serving bowl and garnish with fenugreek and cream. Enjoy with roti, naan, pratha or boiled rice.