Marinate chicken with half ginger-garlic paste, turmeric, red chilli powder, and salt for 30 minutes.
Heat mustard oil until smoking, add cumin and fennel seeds; sizzle 30 seconds.
Add onions and sauté until golden brown.
Add remaining ginger-garlic paste, cook 1–2 minutes.
Stir in tomato puree and cook until oil separates.
Add coriander powder, turmeric, red chilli powder, and salt; fry 1 minute.
Add marinated chicken, sear on high for 5 minutes.
Add water, cover, simmer 20 minutes.
Add methi leaves, cook 5–7 minutes until wilted.
Sprinkle garam masala, stir gently, cook 1 minute.
Garnish with fresh coriander leaves and serve hot.
