Pour oil - (generously say 1/2cup as you dont add any water and the chicken gets cooked in it.) Add the fenugreek seeds and then the dried red chillies.

When the onion has become transparent and soft, add the turmeric powder, red chilli powder andd garam masala. Saute well and add the dry roasted coriander powder.

Meanwhile, boil the tomatoes, remove the skin and puree it in a blender.

Once the raw taste of the powders are gone, add the cut chicken, capsicum,mix well and cook with lid on. (high flame 5 minutes, then low flame). You may add water if you want. But as the chicken gets cooked the curry will have enough water by itself.

Once the chicken is almost cooked, add the tomato puree, mix well and let it cook another 10 minutes.

Finally, add the kasuri methi, julienned chillies and ginger. Mix well and let it rest for a while.

Serve with freshly chopped coriander leaves and dollops of butter. Best with ghee/jeera rice and chappatis as well.