Marinate the chicken thighs with Kashmiri chilli paste, garlic and ginger paste, Kashmiri chilli powder, cumin powder, black pepper and salt.
Set aside to marinate.
Shallow fry the chicken thighs.
Until the chicken thighs have browned.
Once the chicken has been fried take out half of the oil.
Add the 4 diced onions and saute.
Add a teaspoon of crushed dried fenugreek leaves.
Once the onions brown around the edges, add the garlic and ginger paste.
Add the following spices;Red chilli powder, turmeric powder, coriander powder, cumin powder and salt to taste.
Add diced tomatoes and tomato puree.
Simmer until the tomatoes soften.
If your tomatoes remain hard after 5 minutes add ½ cup of water.(Optional): Add diced coriander stalks.
Check for salt and chilli and adjust if necessary.
Add the pan fried chicken thighs to the masala base.
Add the chaat masala.
Finally, temper the cumin seeds in ghee.
Once the cumin seeds start to pop, add in the green chillies.
Add to the chicken curry.
Chalo Kawa & Enjoy!