Prepare all ingredients.

Heat sunflower oil in a kadai on medium flame.

Add chopped garlic and fry for a few seconds until fragrant, being careful not to brown it.

Add diced onions and fry until translucent.

Add deseeded and chopped tomatoes and sauté until mushy.

Add grated ginger, slit green chilies, chopped coriander leaves, Kashmiri red chili powder, garam masala powder, turmeric powder, coriander powder, and salt.

Cook until the spices are well blended.

Add chicken pieces and stir to coat with the tomato-spice mixture.

Cover and cook on low heat until the chicken is tender and cooked through.

Once the chicken is cooked and the gravy has thickened, add Kasuri methi (dried fenugreek leaves).

Blend well and remove the chicken roast from heat.

Serve hot with Indian bread or rice.