Marinate the chicken thighs with salt, garlic and ginger paste, turmeric powder and Kashmiri chilli paste.
Saute the vegetables in smoking hot oil until they brown around the edges but are still crunchy.
Fry the marinated chicken thighs in batches until they are brown on all sides.
Once the first batch has fried remove and place on a plate. Repeat until all the chicken thighs has been fried.
Once all the chicken has been fried, fry cumin seeds in the same oil (you may need to top-up the oil).
Fry the onions until they have browned around the edges, add the garlic and ginger paste.
After the garlic and ginger paste become fragrant add cumin powder, coriander powder, chilli powder, tomato ketchup, tinned plum tomatoes, and tomato puree.
Add 1/4 cup water and reduce down the tomato sauce for 5 - 10 minutes.
Add the pan fried chicken, including all the juices.
Simmer until the chicken is cooked, around 5 minutes.
Add the kasuri methi and the garam masala, followed by the fried vegetables.
Finish with a drizzle of mustard oil.
Garnish with coriander leaves. Chalo Kawa!