Begin by adding the oil to a large pan over medium heat. Allow it to warm up until it is fully heated.

Next, add the chopped onions to the pan. Stir and cook them for about 4–5 minutes, or until they become softened and begin to turn golden.

Add the garlic paste and the sliced green chillies to the pan. Stir these into the onions and sauté for about 1 minute, letting their flavors infuse into the oil.

Add the tomatoes to the pan. Stir and cook them until they soften and the oil starts to separate from the mixture, indicating that the tomatoes are fully cooked.

Now, add the chicken pieces to the pan. Cook for 4–5 minutes, stirring occasionally, until the chicken begins to change color and sear slightly.

Add the spices (salt, chilli powder, Kashmiri chilli, turmeric powder, cumin powder, and black pepper) to the pan. Stir thoroughly to ensure the chicken is coated evenly with the spices, and cook for an additional 3–4 minutes.

Pour in the yoghurt and mix it well into the mixture, stirring continuously to avoid curdling. Cook until the oil separates once again from the mixture, creating a rich, cohesive base.

Add the water to the pan and reduce the heat to medium. Let the dish cook for 8–10 minutes, allowing the flavors to meld and the chicken to cook thoroughly.

Finally, add the dried fenugreek and chopped coriander to the pan, stirring them through the curry for a final burst of flavor. Serve warm.