Marinate the chicken with yogurt, salt, red chilli powder, garlic paste and half of the ginger paste. Keep it aside for at least 1 hour.

In a wok, heat some vegetable oil. Add the fenugreek seeds. Wait till the aroma comes out.

Remove the fenugreek seeds otherwise it may make the dish bitter.

Add half of the ghee in the same oil.

Add the green cardamom, cloves and cinnamon stick. Saute it till the aroma comes out and then add the chopped onions. Add 1/2 teaspoon of salt. Saute it well.

Saute till the onions become light brown in colour.

Add the kashmiri red chilli powder, rest of the ginger paste, coriander powder, turmeric powder and fry them well.

Add the chicken pieces. Fry them very well.

Add the masalas of the marination that was left in the container while adding the chicken pieces. Saute them very well.

Add some lukewarm water, mix the well, add some salt for the gravy, simmer the flame and keep it covered for 20mins.

Uncover the wok and check whether you need some more salt and add if required. Add some sugar to balance the salt. Add kasuri methi and keep a small amount of it for garnishing.

Add the coriander leaves. Mix them well.

Add the garam masala powder and ghee, mix them well and switch off the flame.

Garnish with the kasuri methi and serve hot.