Begin by adding the oil to a large pan or pot and heat it up over medium heat.

Once the oil is hot, add the chopped onions and cook, stirring occasionally, until they soften and turn translucent.

Add the green chilli and garlic paste to the pan. Sauté the mixture for about 1 minute, allowing the garlic to release its aroma.

Next, add the chicken to the pan. Cook it for 4-5 minutes, stirring frequently, until the chicken changes color on all sides.

Sprinkle in the salt, chilli powder, Kashmiri chilli, turmeric, coriander powder, and cumin powder. Stir the spices thoroughly to coat the chicken, and cook for 3-4 minutes to allow the spices to blend with the chicken.

Add the chopped tomatoes to the pan. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down, and the oil starts to separate from the mixture.

Pour in the water and bring the mixture to a simmer. Cover and cook on medium heat for 15-20 minutes, or until the chicken is fully cooked through and tender.

Finally, garnish with dried fenugreek and fresh coriander before serving. Enjoy your dish!