Place a pan on medium heat and toast the coriander and geera seeds. Note: (Make sure to toast and not burn the seeds as that burnt taste will impact on the flavour of the dish. )

Place into a mortar and pestle and grind until a powder has been formed and all the seeds have been crushed.

In a bowl, mix together the toasted blend of coriander and geera with the turmeric powder.

Hot oil on medium heat and sauté garlic cloves until brown. Add onion, garlic and allow to sauté for 2 minutes.

Add curry leaves, curry powder blend and mix well. Allow to cook for another 4 minutes.

Wash and strain the chick peas from the can and add to the pan. Add salt, black pepper, water and mix well. Cover and maintain on a medium to low heat for 15 minutes. Note: (Allow liquid to reduce by half and add the mixture of green seasonings)

Serve hot and enjoy!

Place a pan on medium heat and toast the coriander, geera, mustard and fenugreek seeds.

Add the seeds into a mortar and pestle and grind until a powder has been formed and all the seeds have been crushed.

Hot oil on medium heat and add garlic cloves. Allow to sauté for 2 minutes.

In a bowl, mix together the toasted blend, cayenne pepper, turmeric and cardamom powder. Add the hot water, mix well and set aside.

Into the pan with the sautéed garlic add onion, minced garlic and ginger. Mix and sauté for two minutes.

Add tomatoes, curry leaves and let the mixture sweat for 5 minutes. Include the curry paste and cook for another 5 minutes.

Place chicken, green seasoning and mix well. Cover and let sit. Note: (Do not be tempted to add additional water at this point. Allow the chicken to spring its own water first.)

Add additional water after the first 5 minutes just enough to create some sauce for the mixture.

Cook covered until the chicken is soft.

Serve with your favourite side dish and enjoy!