Stage 1: Dry fry cumin seeds.
Stage 2: Add oil followed by onions and ½tsp kasuri methi, saute.
Stage 3: Add the minced ginger and garlic, saute until they become fragrant.
Stage 4: Add the cubed chicken thighs followed by the turmeric powder, green chillies and salt. Mix in thoroughly an cook on high heat.
Stage 5: Cover and continue to cook on high heat, stiring occasionally.
Stage 6: After cooking with the cover for 5 minutes remove the cover to burn off the excess liquid which has released from the chicken.
Stage 7: Add Kashmiri chilli paste and mix thoroughly.
Stage 8: Add coriander, cumin and black pepper powder.
Stage 9: Add pureed tomatoes and turn the heat down to medium-high and cover. After a few mins taste for salt.
Stage 10: Add yogurt.
Stage 11: Add the remaining kasuri methi.
Stage 12: Garnish with coriander leaves.
Stage 13: Garnish with green chillies, onions and julienned ginger.