First you will need two vessels for this type of cooking. In that way the dish will take very less time to cook.
Heat mustard oil in a pan.
Add 1 Teaspoon sugar and caramalize it.
Then add onion with pinch of salt. Fry it till become golden in color.
Add chicken pieces, all the above mentioned spice powder and ginger and garlic paste. Mix it very well for 6 minutes.
Then add chopped tomatoes and salt. Cook this until it become mushy.
When the oil starts separate, add a cup of warm water. Cover the pan and cook this until chicken become soft.
At last add garam masala powder and mix it once.
Turn off the heat and serve this on one side of the plate.
Put coriander leaves, garlic, green chilies and capsicum in a blender with little water. Make a smooth paste.
Add curd and little salt in a bowl. Mix it well and then add the green paste. Again mix it.
Then add the chicken pieces in the marination and keep it for 1 hour.
Heat white oil in a pan.
Add ½ Teaspoon kasuri methi and black pepper corn in hot oil. Saute it for 20 seconds.
Then shake off some marination and add the chicken pieces in oil. Fry them for 6 minutes.
Then add onion slices, salt and pinch of sugar. Mix and cook them for 10 minutes.
Now add all the marination. Mix everything well and cook until the chicken become soft.
If the curry dries out, add little water.
At last add black pepper powder and kasuri methi. Mix it once.
Turn off the heat and serve this curry on the other side of the plate.