Take 1 cup horse gram daal, wash and, soak it overnight. In the morning, drain the water it was soaked in and add 5-6 cups of water and boil till the daal is completely cooked. Grind it to a puree. This
Add oil to a pan. Once warm, add cumin seeds, fennel seeds, and mustard seeds. Also add cloves, cardamom, and cinnamon stick.
Add green chilies and curry leaves. Cook for 1 minute.
Add the onions and cook till they turn transparent, a lighter shade of brown.
Add Ginger garlic paste and saute for 2 minutes till the raw smell goes away.
Add salt, red chili powder, coriander powder, fennel powder, cumin powder, black pepper powder, and turmeric powder. Add a little water if it looks too dry and saute for 2-3 minutes.
Add the chopped tomatoes and cook till they are soft.
Add the chicken, along with 1/2 cup of water.
Cook the chicken for 5 minutes.
Add the pureed horse gram daal and cook till everything comes to a boil and the curry seems a little thick.
Add the tomato puree and cook again till everything looks well mixed. Cook on low to medium flame for around 10 minutes.
Add kasoori methi and Amchur powder. Mix well. At this point, if the sauce seems too thick, add a little water and mix well.
Garnish with Coriander leaves. Serve hot with Rice or Roti.