Add the oil to a large pot or pan and heat it up on medium heat until it’s hot.

Add the whole spices—black peppercorn, black cardamom, and bay leaf—and mix for about 30 seconds to 1 minute, or until they become fragrant.

Add the sliced onions and cook for 4 to 5 minutes, stirring occasionally, until they turn golden brown.

Add the garlic cloves and bullet chilli, then sauté for 1 to 2 minutes until the garlic is slightly golden and aromatic.

Add the chopped tomatoes and cook for 3 to 4 minutes, stirring occasionally, until the tomatoes break down and become soft.

Add all the ground spices—salt, chilli powder, turmeric powder, black pepper, Kashmiri chilli, and cumin powder—and cook for 2 to 3 minutes, allowing the spices to blend and darken slightly.

Add 100ml of water and continue cooking for another 3 to 4 minutes, stirring occasionally, until the mixture thickens and the oil starts to separate.

Add the chicken pieces and cook uncovered for 10 minutes, stirring to coat the chicken well in the masala.

Pour in the remaining water, cover with a lid, and cook on low to medium heat for 2 hours, stirring occasionally to prevent sticking.

Once the chicken is tender and the curry has thickened, garnish with freshly chopped coriander and dried fenugreek.