Coat the whole chicken with ginger garlic paste.
Put it in a deep skillet, add sufficient amount of water cover and cook till the chicken tender.
Strain the chicken stock.
In a pan add oil along with the stock, add the remaining garlic paste, green chilies, tomato, red chilies, black pepper, fennel seed, cumin seed and salt.
Fry on a medium flame fry until the oil forms separate layer.
Add the chicken along with chilies and dry fenugreek.
When the chicken is fully tendered and the gravy thickens turn the flame off and dish out.
Garnish with finely sliced ginger.
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