Heat the oil in a pan over medium heat. Once the oil is hot, add the onions and cook for 4-5 minutes until they are browned and softened.

Stir in the garlic paste and cook for another minute, allowing the aroma to develop.

Add the chicken pieces to the pan and cook until the color changes, ensuring the chicken is lightly browned on all sides.

Then, add the spices—chilli powder, turmeric powder, coriander powder, and cumin powder—and stir to coat the chicken and onions evenly.

Next, add the canned tomatoes and cook the mixture until the tomatoes soften and break down, about 5-7 minutes.

Pour in some water and bring it to a simmer, letting it cook on medium heat for another 10-15 minutes, or until the chicken is fully cooked through.

Add the red and green bell peppers, along with any green chillies you prefer, and cook for an additional 3-4 minutes to soften the peppers slightly.

Finally, sprinkle in the dried fenugreek and fresh coriander, mixing everything together.