Marinate 375 grams of Chicken with tsp salt, 1 tsp Ginger Garlic Paste and 1 tbsp curd and set aside for half an hour.
Now on low heat dry roast 4 red chillies alongwith 1 tsp of fennel seeds.
Now transfer the dry roasted chillies and fennel seeds of step 2 in a grinder and grind it up.
Now in the grinded mixture add 1 Onion and grind together.
Now heat 2.5 tbsp oil and add the onion and chilli mixture and mix well.
Now add the marinated Chicken.
Now add tsp coriander powder, tsp Kashmiri chilli and tsp garam masala and 1 tbsp tomato sauce and cook for 2 minutes.
After 2 minutes add 150 ml of water and cover and cook for 15 minutes on low heat.
After 15 minutes remove the lid and simmer for 2 minutes.
After simmering for 2 minutes serve and Enjoy.
