Dry roast 1 tsp coriander seeds, 1 tsp cumin seeds, 10 peppercorns, 3 cloves, 1 cinnamon stick, 2 cardamom and 2 dry red chillies on a pan for 1 minute.
Grind to make a fine powder.
In a large bowl take 125 grams of curd and add 1 tsp Ginger Garlic Paste and the grinded powder and mix well
Now take a chopped fried onion and a tomato and grind to make a paste.
Now marinate the Chicken with the tsp Salt, curd mixture and tsp Red food colour
Cover and set aside for 1 hour.
After an hour heat 1 tbsp oil and add the marinated chicken do not add the marinate.
Cook on high flame for 5 minutes and then add the marinate.
Cook for 5 minutes on medium flame and add the onion and tomato paste
Add 1 tsp of Kashmiri Red Chilli Powder and cook for 2 mins on medium flame.
Cover and cook on low heat for 20 minutes
Serve hot and enjoy.
