Heat oil in a kadai or pan & add the blended paste.
Sauté & stir on medium heat for around 4 mins till the mixture is fried & oil separates. Make sure the colour doesn’t become brown.
Now add the tomato purée and sauté for around 2 mins till oil separates.
Add the Red Chilli powder, Coriander and Cumin powder, mix well and sauté on medium to low heat for around 5 mins till oil separates. You can add a splash of water and continue sautéing if the masala tends to stick to the pan.
Now add the marinated chicken and fry & stir it on high heat for around 3 mins.
Continue to bhunno(sauté) on medium heat for another 10 mins.
Mix it well, lower heat to minimum and cover & cook for 5 mins.
Remove lid, add garam masala powder, give a stir and then add 250 ml water and 1/4 tsp salt.
Mix it well and cover & cook on low heat for 15 mins.
Now add the fenugreek leaves & amchur powder. Mix it and simmer for 3-4 mins.