In a sauce pan on medium high heat, add Oil, allow to get hot. Add Chicken, careful not to crowd the pan. Lightly season with Salt, Pepper, and Garlic Plus, saute for 3 minutes, turn saute for 3 minutes more, (until browned). Remove Chicken, set aside, leaving the drippings in the pan.

Add Onions, and Red Finger Chili, lightly season with Salt, Pepper, and Garlic Plus. Sauté 8 minutes. Add in Spices, saute for 30 seconds. Make a well in centre of Onions, add 15 ml Olive Oil. Add in Garlic, and grated Ginger, saute for 30 seconds.

Add Tomatoes, bring to a simmer, reduce heat to medium low, cover, simmer for 10 minutes. Add Chicken, and Salt, and stir sauce to coat every piece evenly. Cover pan, simmer Chicken for 20 minutes.

Add Yogurt, mix well into sauce. Cover again, and cook for an additional 15 minutes.

Remove lid, reduce sauce down to preferred thickness. Add Fenugreek, and Ginger, fold into Chicken and Sauce. Remove from heat and enjoy over Basmati Rice or with Rotis. Enjoy!