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slit the green chilies lengthwise and remove seeds. Stuff the chilies with achari powder (a  mixture of 1tsp mustard powder, 1 tsp methi powder, 1 tsp mirchi powder and enough salt) keep aside.

heat oil in a pan, add chicken pieces and fry till they turn pink in color, keep aside.

In the same oil fry onion paste and add ginger garlic paste after 2 min. Fry till it turns light brown in color.

Then mix beaten yogurt  into the pan and cook for 2 or 3 min and stir it well and add fennel powder.

Then Add masala filled green chilies, cook for 2 min with cover. put in the fried chicken pieces. Add salt.

After 2 or 3 minutes mix milk on low flame and stir continuously till the gravy thickens.

Add cream and coriander leaves and transfer into a serving dish.