Marinate 375 grams of Chicken with ½ tsp salt, 1 tsp Ginger Garlic Paste and 1 ½ 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 ½ tsp coriander powder, ½ tsp Kashmiri chilli and ½ 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.