Heat Oil and saute the whole spices first. After a few seconds, add the Chicken. Fry this for a few minutes on a medium high heat. Keep an eye on it and keep stirring it as required. Now add Pureed Tomatoes to it after about 15 minutes. Mix well. Allow it to simmer on a low heat.
In the meantime, add all the powdered spices to the Curd and beat it well. Add this to the Chicken and keep simmering on a low to medium high heat for the next 20 minutes. Keep checking in between. Do not add water. Add Green chillies, Garam masala, Kasuri methi and chopped Coriander leaves too. Cover and cook until the gravy dries up a bit. The consistency is usually thick. It depends upon one's own choice.
Serve this piping hot with Naans, Chapatis or Parathas. It goes well with Phulkas and Pulao too. I usually serve it with Rumaali Roti. Blanch Tomatoes in hot water for 10 minutes and then peel off the skin. Blend to get the puree. Enjoy!
