Heat oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until aromatic.

Add the sliced onions and sauté until golden brown. This may take about 10 minutes.

Stir in the minced garlic, grated ginger, and green chillies. Cook for 1–2 minutes until fragrant.

Add the chicken pieces and cook until they are lightly browned on all sides, about 5–7 minutes.

Sprinkle the turmeric powder, red chilli powder, and coriander powder over the chicken. Stir well to coat.

Add the chopped tomatoes and cook until they soften and break down, about 5 minutes.

Stir in the fresh methi leaves and cook for another 2–3 minutes until wilted.

Pour in the water, cover the pan, and simmer for 15–20 minutes until the chicken is tender and the flavours are well combined.

Stir in the garam masala and cook for another 2 minutes. Adjust the salt and water as needed.

Garnish with fresh coriander leaves before serving.