Marinade the chicken pieces in vinegar, ginger-garlic paste, 1 tsp salt and 1 tsp chilli powder for 2 hours.
Heat some oil in a kadai and shallow fry all the pieces of chicken one by one.
In the same kadai, put some oil and add the black pepper corns, green cardamoms, cinnamon stick and Bay leaf. Fry for a minute
Add chopped garlic and onions and cook till onions are transparent.
Add chopped tomatoes and fry for 10 mins.
Add salt, turmeric, red chilli powder, garam masala powder, coriander powder - mix and fry well.
Add the fried chicken pieces and cook for 5 minutes and then add some water according to the consistency required. Let it cook for 15 min - covered & on medium heat or pressure-cook for 1 whistle on high and then simmer for 5 mins.
Add beaten room-temp cream and methi/ fenugreek leaves, mix well and transfer into a serving bowl.
Sprinkle some more methi on it and serve hot with roti or naan.