In a bowl,add chicken,ginger garlic paste,lemon juice,red chilli powder,coriander powder,salt, Kashmiri red chilli powder,cumin powder & mix well,cover & marinate for 30 minutes.
In a saucepan, add tomatoes, onion, green chillies, kashmiri red chillies, bay leaves, cumin seeds, black peppercorn, black cardamom, nutmeg, cloves, mace, water, mix well & bring it to boil, cover & cook on medium flame for 6-7 minutes.
Let it cool.
In a blender jug,add boiled mixture,blend well & set aside.
In a wok,add cooking oil,marinated chicken,cover & cook on low flame for 8-10 minutes & keep turning sides in between then cook on high flame until chicken is charred & done.
In the same wok,add cooking oil,blended paste,ginger garlic paste,salt,cumin powder,red chilli powder,coriander powder,garam masala powder,mix well,cover & cook on medium flame until oil separates (6-8 minutes).
Now add cooked chicken & stir gently,cover & cook on low flame until oil separates (4-5 minutes).
Turn off the flame,add cream,dried fenugreek leaves & mix well.
Turn on the flame & cook on medium flame for 2-3 minutes.
Add fresh coriander.
Garnish with fresh coriander & serve!
