Heat oil or ghee in a large heavy bottom pan. Add chicken and cook until its color changes, about 5 minutes.
Add green chili pepper, ginger and garlic in the chicken and cook for 2 minutes until well combined.
Add tomatoes, salt and cover with a lid for 8-10 minutes.
Add all the spices (coriander powder, cumin powder, turmeric, Kashmiri chili powder, black pepper) and cook for 2 -3 minutes on high flame.
Bring the flame to medium heat. Add yogurt while stirring contunuously and cook for 3 minutes.
Add garam masala, dry fenugreek leaves, lime juice, and give the cury a stir.
Garnish with slit green chili peppers, julienned ginger and cilantro. Serve with roti, paratha, or naan.