In a pan heat oil, add onion and fenugreek seeds and fry till light gold.
Add tomatoes and when tender add GGP, chicken, and red lentils and mix well.
Add crushed chilies, coriander powder, turmeric, cumin powder, National red chili powder, and black pepper.
Mix well, add water and salt, and cover the lid till the chicken is almost done.
When only a little bit of water is left add chickpeas and keep mixing till the oil dries out. This may take 5-7 mins.
Add all spice powder, green chilies, ginger, Kasuri methi, and coriander and simmer for 3-4 mins.
Serve hot with naan or boiled rice or parathas.