Heat the oil in a medium sized frying pan over medium heat until the oil just starts to shimmer.
Add the cumin seeds. You want the oil hot enough that little bubbles form but not so hot you burn your cumin seeds. If it's too hot lift the pan from the heat and hope you were fast enough.
Stir in the garlic ginger paste. Gently fry until the garlic ginger paste stops sputtering. This can get a little messy.
Turn your heat down to medium low and add your spice mix. Cook for about 30 seconds. You want to fry your spices in the oil. Don't skimp on the oil. Bad things happen if the spices stick and burn. You cannot fix burned spices. Just start over if that happens.
Add the Indian hotel curry gravy. Stir it really well to get the oil to combine with the curry gravy. You want everything mixed together at this point. Bring to a simmer.
Stir in the fresh methi leaves.
Add the chicken thigh pieces in a single layer. Nestle them down into the sauce. Cover and ccok about 5 minutes. Remove the cover, flip the chicken and recover. Cook until the chicken is done. Use an instant read thermometer if you have one. You are shooting for an internal temperature of 160F. It will get to 170F as the curry finishes cooking.
Look at the consistency. You have a decision to make. If the chicken threw a lot of liquid the sauce might be right. If not, add a tablespoon or two of chicken stock and mix it in. Look again. If you are happy with it, cover and simmer for 2 minutes. If it's still too thick, add a bit more stock. I've never added more than a 1/4 cup.
Methi chicken and rice or flatbread and a nice tarka dal or chana masala makes a fine dinner!