Heat the oil in a pan over medium heat until hot.
Add the green chillies, garlic paste, and ginger paste to the pan. Sauté for a minute or two until the aroma is released and the ingredients are well combined.
Add the chopped onions to the pan. Cook for 4-5 minutes, stirring occasionally, until the onions become soft and lightly browned.
Add the chicken to the pan. Stir and cook until the chicken changes colour and starts to cook through, about 5-7 minutes.
Sprinkle in the salt, black pepper, and chilli flakes. Stir the spices into the chicken and cook for an additional 3-4 minutes, allowing the flavours to blend together.
Add the yoghurt to the pan and mix well. Reduce the heat to medium-low and cook for 6-8 minutes, allowing the chicken to absorb the flavours and the sauce to thicken slightly.
Garnish with fresh coriander leaves and a sprinkle of dried fenugreek, giving the dish an aromatic finish.
