Heat Oil (2 tablespoon) in pan or wok and add Onion (1). Cook till brown.
Add Ginger Garlic Paste (1/2 tablespoon) and cook it till it fragrant.
Now add Cumin Seeds (1/4 teaspoon), Fennel Seeds (1/4 teaspoon), Black Caraway Seeds (1/4 teaspoon), Fenugreek Seeds (1/4 teaspoon) cook well but don't burnt it.
Add Boneless Skinless Chicken (250 gram) and Salt (to taste), Red Chili Powder (1/4 teaspoon), and Ground Turmeric (1/2 teaspoon). Mix well and cook it for 10 to 15 minutes.
Add Dahi (1/2 cup) and half a cup of water, mix well. Reduce heat to a simmer and cook until chicken is tender - most of the liquid will have dried up.
Switch off the flame, garnish achari murg withFresh Cilantro (to taste).
Serve with roti, jeera rice and a salad! Naans also go brilliantly with amritsari achari chicken.