Heat oil in a large cooking pan. Once the oil ripples, add the ginger-garlic paste and saute for 30 seconds.
Then add the onions and a teaspoon salt and let it cook covered for 5 minutes. Sprinkle the turmeric, red chili and coriander powder. Saute for a minute till the raw smell disappears. Then mix in the tomatoes and saute for 2-3 minutes.
Add the chicken and mix well to combine. Cook covered for 10 minutes. After that add the fenugreek leaves and cook covered on medium-low flame for further 25-30 minutes.
Don’t add any water and let it cook in its own water. Sprinkle garam masala and check for salt.