Prepare all ingredients: mince the chicken, wash and cut the okra, chop the onions and tomatoes, and measure out all spices.

Heat 2 tablespoons of oil in a कढ़ाई (wok) or pan.

Fry the okra in the hot oil for 4-5 minutes until lightly cooked. Remove from the pan and set aside.

In the same pan, add 2 tablespoons of oil and sauté the chopped onions until softened.

Add ginger-garlic paste and cook for 2-3 minutes until fragrant.

Add the chopped tomatoes and cook until softened.

Add Kashmiri red chili powder, turmeric powder, and roasted cumin powder. Mix well and cook for 1 minute.

Add the minced chicken (keema) and mix well. Cook until the chicken is fully cooked.

Add water and cook for 2 minutes.

Add the fried okra to the pan and mix gently.

Simmer for 5 minutes, allowing the flavors to meld.

Add garam masala powder and mix well. Turn off the heat.

Garnish with chopped fresh coriander (cilantro) and dried fenugreek leaves (kasuri methi).

Serve hot with phulka (Indian flatbread) and burani raita.