Add the oil to a pan and heat it up on medium flame until hot.
Add the onions and cook for 5–6 minutes, stirring occasionally, until they turn golden brown.
Add the garlic paste and green chillies and sauté for 1 minute to release their aroma.
Add the chicken and cook for 6–8 minutes until it is browned on all sides.
Cut the tomatoes in half and place them face down in the pan. Cover with a lid and cook on low heat for 6-8 minutes.
Carefully remove the skins from the tomatoes and continue cooking for 4–5 minutes until the Tomatoes break down and blend into the mixture.
Add the spices and cook for 3–4 minutes, stirring constantly to coat everything in the spices.
Add the water, then cover the pan with a lid and cook on low heat for 2 hours, stirring occasionally.
If the chicken is not fully cooked or the curry has dried out, add more Water as needed and continue cooking.
Once the chicken is tender and cooked through, add the Yoghurt and cook for 4–5 minutes, stirring well.
Add the butter and cook for another 2–3 minutes until it melts and blends into the curry.
Finally, add the bullet chillies, coriander, and dried fenugreek. Mix everything thoroughly and serve hot.
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