Heat the Oil in a pot or pan over medium heat until hot.
Add the Onions and cook, stirring occasionally, until they turn lightly browned.
Add the Tomatoes and continue cooking until they are softened and form a paste-like consistency.
Stir in the Ginger Paste and Garlic Paste, and cook for 1-2 minutes until fragrant.
Add the Spices (Chilli Powder, Turmeric Powder, Cumin Powder, Coriander Powder, and Salt) and stir well. Cook for a few minutes to release their aroma.
To prevent the spices from burning, add 2 tablespoons of water and mix. Cook for a few more minutes, stirring occasionally.
Add the Chicken Neck and stir to coat it thoroughly with the spices. Cook for a few minutes to ensure the chicken is well-mixed with the flavors.
Pour in the Water, cover the pot with a lid, and let it cook on medium heat for 15-20 minutes, stirring occasionally.
Once cooked, garnish with Coriander, Dried Fenugreek, and Bullet Chilli. Mix well, ensuring the garnish is evenly distributed.
Serve hot and enjoy!
