Heat oil in pot and add chopped onion.

Sauté them until golden brown.

Add ginger paste and garlic paste. Sauté until the raw smell goes off.

Add chopped tomatoes and green chilies, salt, red chili powder, turmeric powder and tikka masala.

Mix and add a little water. Cover and simmer on low heat until the tomatoes are soft and mushy.

Remove the lid and cook (bhonify) the masala until all well combined.

Add chicken pieces and cook on high until the chicken is white in color and raw smell goes off.

Add a little water, cover and simmer for 20-25 minutes until the chicken is fully cooked.

Lastly, add garam masala, coriander powder, cumin powder, dried fenugreek and dried coriander.

Add 1/2 cup of water and cook for 1-2 more minute on low.

Chicken curry is ready.

Enjoy with rice, roti, naan or paratha.