Dry roast fenugreek leaves and dried red chilies and keep aside.

Heat oil in a cooking pot and add onions. Fry until golden.

Add ginger and garlic paste and fry until aromatic.

Add chicken pieces and fry for 3-4 minutes until the chicken just turns white.

Add salt, red chili, turmeric and coriander powder and fry until chicken turns brown, about 8-10 minutes. Raw smell of chicken will be no more at this stage,

Blend together tomatoes and dried red chilies with 1 cup of water and add to the chicken. Add Kashmiri red chili powder at this stage and mix.

Mix, cover and cook for 20-25 minutes until the chicken is well cooked.

Lastly, add garam masala and roasted and crushed fenugreek.

Mix, cover and cook on lowest flame for 1 minute.

Enjoy with roti or naan.