Add one Serrano pepper, a quarter cup of water, and thickly diced onion, ginger, and garlic to a blender. Create a paste by blending until it is uniform.
When the cooking oil in a wok or karahi is very hot, add the whole spices (cumin seeds, bay leaves, green and black cardamom pods) and the chicken right away. Cook the chicken in a skillet over medium-high heat for about 5 minutes, or until it is lightly browned on all sides.
Add the previously made onion, ginger, garlic, and green chilli paste and put salt, garam masala, and black pepper. Cook the chicken over medium heat until the sauce is creamy and the oil separates for 10 to 15 minutes.
Cook until the chicken is thoroughly cooked, the moisture has nearly completely evaporated, and the oil has separated. Stir frequently to keep it from sticking to the wok.
The yogurt and cream will now be added. Mix well and lower the heat. Stir-fry the curry for 15 to 20 minutes while covering the wok.
Put a little bowl within the cooked chicken karahi for a smokey taste. For four to five minutes, heat charcoal over aflame. Put it into the steel bowl and cover it with one teaspoon of ghee.
Immediately cover the pan with a lid. After one or two minutes, remove the charcoal. Serve right away.
Add some finely sliced ginger and sliced green chilies as a final garnish to the curry.
Pair some warm naan bread with the chicken for a tasty treat.
