Prepare all ingredients.

Heat oil in a kadai (wok) on medium flame.

Add chopped garlic to the hot oil.

Fry garlic for a few seconds until lightly cooked, being careful not to brown it.

Add diced onions and fry until translucent.

Add finely chopped tomatoes and saute until they become mushy.

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

Cook the mixture until flavors are well blended.

Add chicken pieces and stir to coat with the 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 to incorporate the kasuri methi flavor.

Remove the tomato chicken roast from the heat.

Serve hot with rice flour roti or kadai egg masala.