Grind coriander leaves, mint leaves, and green chili to a smooth paste.

In a bowl, combine the paste with turmeric powder, garam masala powder, amchur powder, cumin powder, and curd.

Mix well to form a marinade.

Add chicken pieces to the marinade and salt to taste.

Mix well and marinate for 1 hour.

Heat oil in a heavy-bottomed pan.

Add the chicken pieces to the pan and fry until cooked and crispy.

Remove the chicken pieces and set aside.

Add the remaining marinade gravy to the same pan.

Cook the gravy until it reduces (3-4 minutes).

Check for salt and seasoning and adjust as needed.

Add fresh cream and a little water to adjust consistency.

Cook for 2 minutes.

Add the fried chicken pieces to the gravy and serve hot.