Technique, try this for a Bengali style chicken Bhuna: you will need to make a spice mix first, I roast cilantro seed, cumin seed, fennel seed together , ratio 60%, 25%, 15%. When cool add additional ground turmeric a bit less than cumin and Kashmiri chilli powder to your preference.
Make garlic ginger paste 50/50 in blended with a little water.
Heat half cup of rapeseed oil in a wok until it is v hot, stand back and dump the garlic ginger paste in and fry up until it is golden brown. Add spice mix, salt, small handful, cook stirring continuously, add some tomato purée and some water cook this paste. Add chicken cook until done, season to taste with salt and pepper, finish with fresh cilantro and green chilli, cook time 20 minutes
Edit; I usually throw in 2 green cardamom pods and 1 inch of cinnamon stick and a chopped fresh tomato
Edit 2, add dried kasuri methi at the end, they are also called fenugreek leaves
Edit 3 the flavour comes from roasting all the ingredients together in the oil without burning it, that’s the tricky bit so use a little water if it sticks.