Heat ghee and add the whole spices, cinnamon, bay leaf, elachie, black elachie, star aniseed. When it becomes fragrant add onion, chilli and curry leaf
Saute until onion is slightly brown
Add ginger/garlic paste and saute for a further minute
Add the ground spices, coriander, cumin, soomph, chilli powder, masala and turmeric
Mix well, add a few drops of water to prevent scorching and fry for a minute
Add the chicken and potatoes. Season with salt. Simmer on a low heat for 5 minutes. Add tomatoes and simmer for another 5 minutes
Add half cup of water and simmer until potatoes are tender and soft. The tomatoes and amount of water I’ve added creates enough gravy, however you can add more if required. Please note that your gravy should be thick, not runny
Sprinkle in the garam masala and crush the methi leaves with your fingertips and add it in. Mix well. Turn heat off and allow your curry to stand at least half an hour before serving.