Take a saucepan, add 750 grams chicken breast, 500 milliliters stock and cover it with lid. Cook until done. Shred the chicken with the help of a fork and keep aside.
Heat oil in a skillet, add 1 cinnamon stick, 3 pods green cardamom, 3 pods cloves and stir well. Then, add 60 grams onions and fry till translucent or until it turns golden brown in color. Add 1 teaspoon ginger paste and mix it well. Now, add 110 grams tomato puree and mix it well. Cook for 5 - 7 minutes on medium heat. Add 1 teaspoon turmeric and stir well. Add 1 teaspoon red chili, 1 teaspoon garam masala, 1 teaspoons coriander powder, 1 teaspoon dry fenugreek leaves, 1/2 teaspoon salt and mix it well.Then, add 70 grams single cream and mix it again.Cook for 3 - 5 minutes on medium heat. Add 50 milliliters milk and stir well. Now, add the shredded chicken and mix it well.