Combine chicken, salt, garlic paste, ginger paste, black pepper, 1 tbsp oil. Mix well and leave to marinate for 30 minutes.
In a pan heat 1/2 cup oil and sauté onion. When golden brown, add chicken.
Cook chicken on high flame so it does not release its water.
Add fenugreek seed, red chili, whole spice and dry fenugreek and braise.
Add some water so that spices do not stick to pan.
Add tomato paste, julienne cut green chili, ginger, coriander and 3 tbsp water. Toss it, cover and cook on low flame till chicken is done.
Add curd or cream, mix well.
When ready, takeout in a platter, garnish and serve hot with Naan.