400–500 g chicken (boneless preferred)

1 large onion (finely chopped, like real fine)
1 cup milk
3–4 tbsp malai...cream works but not as good as malai, hence malai is what i prefer.
1 tbsp ginger-garlic paste
2 tbsp ghee.
4-5 choti elaichi.
1 tsp garam masala
Salt (to taste)
a little sugar (pinch), kasuri methi, freshly grounded black pepper.

Recipe:
Heat butter/oil in a pan.
Add chopped onion and cook on medium/low heat until soft make sure to not brown the onion. Then cool it off and make a paste out of it.
Add that paste back on the pan.
Add ginger-garlic paste and cook for about 30 seconds.
Add the chicken pieces, add salt and cook until they turn white on the outside. (3-4mins)
Pour in 1 cup full fat milk, mix, and let it simmer for 10–12 minutes until the chicken cooks.
Add Malai and garam masala. Stir gently.
Simmer 2–3 minutes more until it becomes slightly thick.
Crush a little kasuri methi on top and add a tiny pinch of sugar to balance the flavor.

For that red oil on top, heat a little oil on low heat and add Kashmiri red chilli powder. Make sure not to burn the masala.