Heat the vegetable oil in a heavy bottomed skillet/wok. When the oil is hot, add the ginger and garlic paste. Sauté for a minute till aromatic.
Add the chicken pieces and stir well to mix with the ginger garlic paste.
After sautéing the chicken for 5 minutes, add the yogurt. Stir and mix well. Season with salt to taste. Cover and cook the chicken for 20 minutes on low flame till the chicken is tender.
Uncover the chicken after 20 minutes. Yogurt should be fully absorbed by the chicken by now.
Next add the fresh cream and mix well.
Add kasuri methi, fresh coriander leaves, green chilli and black pepper. Mix everything well.
Add butter at the end which is optional but will add a nice glaze to the dish. If you wish to make a gravy, add half a cup of water and bring to boil. Once the gravy comes to your desired consistency, remove from heat.
Sprinkle freshly chopped coriander leaves or cilantro to garnish. Serve the rich & creamy dahi chicken curry warm with butter naan. Enjoy!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2015/04/restaurant-style-dahi-chicken-curry/