Slice the onion, chop the tomatoes and green chilies, peel and cube the potatoes, and chop the fresh coriander.

Heat 1/2 cup cooking oil in the pot over medium heat. Add 1/2 teaspoon cumin seeds and let them sizzle for 30 seconds.

Add the sliced onion to the hot oil. Fry for 6 to 8 minutes until deep golden brown, stirring occasionally.

Add 500 g minced chicken and cook over medium-high heat. Stir and bhuna-fry for 6 to 8 minutes until the mince changes color and its moisture mostly evaporates.

Add 1 tablespoon ginger garlic paste. Stir continuously for 1 minute until the raw aroma fades.

Add the chopped tomatoes and green chilies. Stir in salt, red chilli powder, turmeric powder, and ground coriander.

Cook the masala uncovered for 5 to 7 minutes. Stir frequently until the tomatoes soften and oil begins separating around the edges.

Add the cubed potatoes and stir to coat them thoroughly in the spiced mince mixture.

Pour in 1 cup water and bring the curry to a boil. Cover the pot and simmer over low heat for 15 to 20 minutes until the potatoes are tender.

Add garam masala, crushed dried fenugreek leaves, and fresh coriander. Cover for 5 minutes, then stir gently before serving.