Marinate the chicken pieces with salt, cumin powder, coriander powder, half of the turmeric powder, chili powder and yogurt. Let it rest for at least 4 hrs or overnight for best result.

In a wok or a big pan, heat 3 tablespoon oil. Scatter the fenugreek seeds along with cinnamon sticks and cloves. Allow it to perfume the oil for few seconds and then drop the ginger paste, garlic paste along with the chopped onion. Sprinkle salt, sugar, turmeric powder and give it a stir. Let it cook for couple minutes in medium heat, until the onion turns mild brown in color.

Drop the marinated chicken pieces and save the marinated juice to add later. Spread the chicken pieces in the pan and let it cook for about 5 minutes, tossing once in between. Add the marinated juice and the fenugreek leaves. Stir nicely and mix everything. Simmer and let it cook for about 15 minutes. The chicken should release its juices hence there is no need to add any water but if you find it sticking to the bottom of the pan, add little water and continue cooking. Taste for salt and add any if required. Add the chopped tomatoes and let it cook for 5 more minutes. At this point check if the chicken pieces are cooked through. If not, continue cooking in low heat for few more minutes.

Once done, squeeze little bit of fresh lemon juice and serve warm with steamed rice or bread.