In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, turmeric powder, red chili powder, and salt. Add the chicken pieces and mix well to coat. Cover and marinate for at least 30 minutes or up to overnight in the refrigerator for better flavor.

Heat the oil or ghee in a large pot or skillet over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

Add the chopped onions and sauté until they turn golden brown.

Stir in the green chilies and ginger-garlic paste. Cook for another 1-2 minutes until fragrant.

Add the pureed or chopped tomatoes and cook until the oil starts to separate from the mixture, about 5-7 minutes.

Stir in the coriander powder, garam masala, and fenugreek leaves if using. Cook for another minute.

Add the marinated chicken to the pot, mixing well to coat it with the spice mixture. Cook for about 5-7 minutes, stirring occasionally.

Pour in the water and bring to a boil. Reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the chicken is cooked through and tender. Stir occasionally and adjust the water for desired consistency.

Once the chicken is cooked, taste and adjust seasoning if necessary. Garnish with fresh cilantro leaves.

Serve hot with steamed rice, naan, or roti.