Heat oil in a pan and splutter fenugreek seeds, Then fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
Add coriander powder and roast for 3 minutes in medium flame.
Add sliced green chilly and potatoes.
Pour the tomato pasta and fried chicken.
Add crushed pepper, fennel seeds, salt, turmeric powder, garam masala and salt. Combine well, Pour 1/2 cup water and cook it for 15 minutes in medium flame.
Stir occasionally until sauce thickens and becomes a deep brown red colour. Add some chopped coriander leaves, Then remove it from the stove.
Tomato Chicken Masala is ready now...