Heat the oil and toss the curry leaves once the oil is hot

Grind onions, fennel seeds, methi seeds, asafotedia, cumin seeds, coriander leaves, ginger garlic paste, garam masala powder, turmeric powder in to a paste

Add the paste from the above step in to the oil and fry till onions are cooked

Puree the tomatoes and add to the cooked onion paste and continue frying till the onions are cooked

Add mace and black cardamom to the mix

Add half of the cream to the mix and cook till tomatoes are cooked in to a paste

In a seperate vessel heat some oil and add the remaining cream, methi leaves, garam masala powder, coriander leaves, and chicken

Fry the chicken and cream mix on high flame and once the chicken is semi cooked, add the entire mix to the onion-tomato paste

Add ghee, cover with a lid and slow cook for 15 minutes