Place a large pan on the stove over medium-high heat.

Pour ⅓ cup of cooking oil into the pan.

Add 1 kg of chicken pieces cut into curry sizes to the hot oil one by one using tongs to prevent splattering.

Fry the chicken for 5-6 minutes until golden brown and then flip the pieces over to cook the other side.

Once cooked, transfer the chicken to a bowl and set it aside.

In the same pan, add 1 tsp of whole cumin and 3 pieces of dried red chilies.

Add 2 small-sized cinnamon sticks and 5 cardamoms to the pan.

Add 4 cloves and 8-10 whole black pepper.

Mix in 3 pieces of bay leaves and saute for 30 seconds.

Add 1 cup of sliced onion to the spices and saute for 2-3 minutes or until golden brown.

Add 2 tbsp of garlic-ginger paste and 4 pieces of green chilies. Stir the mixture to prevent burning.

Add 2 large-sized chopped tomatoes and stir to coat the tomatoes with the spices.

Cover and cook the dish for 3-4 minutes.

After the time is up, open the lid and give the curry a good stir.

Sprinkle 1 tbsp of salt, 1 tsp of cumin powder, and 1 tbsp of coriander powder over the tomatoes.

Add 1 tbsp of Kashmiri red chili powder and 1 tbsp of red chili powder to spice up the curry.

Add ½ tsp of turmeric powder and ½ tsp of garam masala powder to the mix. Give the dish a good stir.

Pour ¼ cup of water into the pan and stir well to combine.

Add the chicken you fried earlier back into the pan and mix it thoroughly with the curry.

Rub 1 tbsp of fenugreek leaves between your palms to release their aroma, and add them to the pan.

Pour 2 cups of hot water into the curry.

Give everything a good stir, cover the pan, and cook for 15 minutes over low heat.

After 15 minutes, open the lid and give the dish a final stir. Your delicious chicken is now ready to be served!