Heat oil in a large pan over medium heat until hot.
Add finely chopped onions and cook for 5–6 minutes, stirring occasionally, until they turn golden brown.
Stir in the garlic paste and ginger paste, cooking for about 1 minute until fragrant.
Add chopped tomatoes and cook for 4–5 minutes, stirring to help them soften and break down into a thick mixture.
Add the chicken keema to the pan. Increase the heat to high and cook for 10 minutes, stirring frequently and breaking up any lumps with your spoon or spatula.
Sprinkle in the black pepper, chilli powder, salt, Kashmiri chilli, turmeric powder, and coriander powder.
Stir thoroughly to combine and continue cooking for about 15 minutes, or until the oil begins to separate from the curry.
Crush the dried fenugreek between your hands and mix it into the curry along with freshly chopped coriander. Stir well to combine, then turn off the heat.
