Marinate the chicken with curd, salt, and turmeric powder for at least 1 hour.
To a kadhai add mustard oil, temper with Nigella seeds and fennel seeds.
Add onions, once it turns translucent add ginger and garlic paste. Saute for few minutes.
Add tomato and chilly paste, cumin powder, salt, pepper.
Add the chicken and mix everything well.
Cover and simmer till the chicken is cooked.
Keep checking and stirring in between.
Add water as per your desired consistency.
The chicken will take approximately 20-25 minutes to cook.
Crush the curry leaves with hand and spread it over the chicken gravy, in the end, give it a mix. Cover and keep it for 10-15 minutes for the flavors to blend well before serving.
