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Remove skin from chicken pieces

Heat 2 tablespoons of the oil in a large, deep pan over high heat. Season chicken with salt and add to pan. Cook chicken until golden brown, about 3 minutes per side.

Transfer chicken pieces to a large bowl.

Add the remaining 2 tablespoons of oil to pan along with green chillies and dried red chillies. Cook over moderately high heat until sizzling, about 30 seconds. Add onions, garlic, and ginger and cook, stirring occasionally, until deep brown, about 8 minutes.

Spoon onion mixture into a food processor. Add coriander, cumin, fenugreek seeds, cinnamon, cloves, nutmeg, paprika, and 1 teaspoon of salt and puree.

Transfer onion mixture to pan. Add tomatoes and chopped corinader to the food processor and puree.

Return chicken pieces to skillet along with any accumulated juices. Cook over moderate heat, stirring, until onion sauce begins to stick, about 8 minutes.

Stir yogurt into skillet, then stir in pureed tomato and cilantro. Simmer curry over moderately low heat, turning chicken pieces occasionally, until cooked through, about 50 minutes (add 1/4 cup of water to skillet towards the end of cooking if the sauce gets too thick). Season curry with salt and transfer chicken to a platter. Pour sauce on top, sprinkle with garam masala and coriander leaves, and serve and serve with rice, pickles and poppadoms.