Firstly, to marinate the chicken, in a large mixing bowl add the cleaned and washed chicken pieces, ginger garlic paste, dry fenugreek leaves, coriander powder, red chilli powder, turmeric powder, ghee, salt, yogurt and oil. Mix until well combined. Cover with a cling wrap and keep it refrigerated overnight.

* Step 2

Remove from refrigerator and keep it aside for 15-20 minutes.

* Step 3

Next to prepare the spice mix, in a small mixie jar add the black peppercorns, coriander seeds, black cardamom, green cardamom, cloves, dry fenugreek seeds, cumin seeds and mustard seeds and grind to a coarse powder.

* Step 4

To roast the marinated chicken, heat oil in a non-stick pan. Add the marinated chicken and fry on both sides till half done.

* Step 5

Assemble all the required ingredients.

* Step 6

Heat oil in a pan. Add the bay leaves and the partially slited green chillies and saute for few seconds. Then add the finely chopped onions and butter and saute until the onions turn light brown.

* Step 7

Add the prepared spice mix and let it cook alongwith the onions till the masala is cooked.

* Step 8

Add the finely chopped tomatoes and salt and cook only till the tomatoes are soft and not mushy. Add little water if it sticks to the pan. Saute for a minute. Add the whisked yogurt and mix it well.

* Step 9

Add the roasted chicken and saute for few minutes.

* Step 10

Add the water, according to desired consistency. Add little at a time. The consistency of the gravy should not be too thick or too thin. Allow the gravy to boil for few minutes.