Clean the chicken. Heat oil in a large skillet (kadai) and add a pinch of asafoetida. Sauté the onions until golden brown. Add the ginger-garlic paste and cook until the raw smell disappears. Add the tomatoes and powdered spices, then sauté well. Pour in 2 cups of water (about 480 ml), let the masala cook, then add the chicken and cook together.

Cook until oil starts to separate at the edges of the skillet. Add dried fenugreek leaves on top and mix well.

Your chicken gravy is ready.