Take a large pot or wok, big enough to cook all the chicken, and heat the oil in it
Once the oil is hot, add sliced onion and fry them until deep golden brown
Then take them out on a plate and set aside
To the same pot, add the chopped garlic and sauté for a minute
Then add the chopped tomatoes and cook until tomatoes turn soft
This would take about 5 minutes
Then return the fried onion to the pot and stir
Add ginger paste and sauté well
Now add the cumin seeds, half of the coriander seeds and chopped green chillies
Give them a quick stir
Next goes in the spices – turmeric powder and red chilli powder
Sauté the spices well for couple of minutes
Add the chicken pieces to the wok, season it with salt to taste and cook the chicken covered on medium-low heat until the chicken is almost cooked through
This would take about 15 minutes
Slowly sautéing the chicken will enhance the flavor, so do not expedite this step by putting it on high heat
When the oil separates from the spices, add the beaten yogurt keeping the heat on lowest so that the yogurt doesn’t split
Sprinkle the remaining coriander seeds and add half of the dried fenugreek leaves
Mix well
Finally add the cream and give a final mix to combine everything well
Sprinkle the remaining kasuri methi and garam masala and serve the chicken handi hot with naan or rotis
