Add the oil to a large pot or pan and heat it up on medium flame until it’s hot but not smoking. This helps create a good base for the curry.

Add the onions to the hot oil and cook for 5 to 6 minutes, stirring occasionally, until they turn golden brown. Browning the onions properly adds depth and sweetness to the dish.

Add the chicken to the browned onions and cook for 6 to 8 minutes. Keep stirring to ensure the chicken browns evenly on all sides and locks in its flavor.

Add all the spices — garlic paste, ginger paste, chilli paste, salt, Kashmiri chilli, chilli powder, turmeric powder, cumin powder, coriander powder, and black pepper. Stir well and cook the mixture for 3 to 4 minutes to release the aroma of the spices.

Add around 100ml of water to prevent the spices from burning and continue cooking for a few more minutes, stirring occasionally to keep everything well mixed and prevent sticking.

Add the tomatoes and stir them in. Cook for 4 to 5 minutes until they soften completely and the oil begins to separate from the masala, indicating that it’s well cooked.

Pour in the remaining water, cover the pot with a tight-fitting lid, and let it cook on low heat for 2 hours. This slow cooking allows the chicken to become tender and the flavors to fully develop.

Once cooked, add the chopped coriander and dried fenugreek. Stir well to mix, and your dish is ready to serve hot.