Roast and powder fenugreek seeds and fennel seeds.

Heat oil in a heavy - bottom pan, and add cumin seeds, bay leaf, peppercorns, cloves, powdered fenugreek and fennel seeds.

When the seeds begin to splutter, add the garlic and ginger paste and the grated onions.

Whisk the yoghurt and add to the onions, stir-frying vigorously so that it blends well and does not curdle.

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Cook till fat separates.

Add the garam masala, turmeric powder, coriander powder and red chilli powder and salt.

Add the green chillies and sliced onions and sauté for a few minutes.

Add the chicken pieces and ½ cup water and stir till they are coated with the masala.

Lower the heat, cover and cook till the chicken is cooked through and fat separates. Approximately 10 minutes

The onions should be crunchy.

Garnish with chopped coriander leaves and serve with roti.