In a large bowl, coat the chicken with yoghurt and leave it in the fridge for one hour to tenderise.
Add the ginger, garlic, green chillies, coriander, cumin powder, chilli powder, cardamom pods, cumin seeds and cinnamon to the chicken-yoghurt mix. Place in the fridge to marinate overnight. If in a hurry, marinate for half to one hour.
Heat the ghee or oil in a large pan, add onions and cook until brown. Add the dried fenugreek leaves, and then add the marinated chicken. Cook uncovered for 3-5 minutes. Stir in the tomato. Add the chicken stock, cover, and cook over very low heat for 30 to 45 minutes
Garnish with coriander leaves to serve.
