Firstly clean and wash the chicken and drain out all the excess water and keep it aside so that all the remaining water comes out. Meanwhile let's dry roast ginger, garlic and whole red chillies. Dry roast on low flame until they get a burning marks. Off the flame and keep it aside to cool down. Once cool down then grind it in a mixer grinder along with tamarind, lemon juice and salt. Gtind it to a course paste. Now transfer the chicken to a big bowl and add all the grinded spices to it.

Add orange food colour and 1 tbsp oil to it and mix them all very well. Make sure to coat the bones also with the marinade throughly. Once done allow it to marinate for a minimum of two hours or preferably overnight if you have time in hand. By the time chicken is marinating let's do other processes. Peel, wash and slice the oniins. Then take a pot add oil to it when oil gets heated add the sliced onions and fry it till golden brown don't fry it more else the gravy will look blackish.

Take the onions out in a bowl once get the desired colour and allow it to cool down. Now take a pan and dry roast all the whole spices written in the gravy section. Dry roast it on low flame until the moisture of the spices goes away and it becomes aromatic. Once reach that point off the flame and cool it down completely. Once get cool down then grind it to a smooth paste adding some water along with the fried onions. Keep it aside and now let's fry the chicken.