Clean the chicken pieces very well and marinate with 2 tbsp turmeric powder, red chilli powder, salt and 1½ tbsp oil. Keep them in fridge for at least 1 hour (overnight is the best).

Then in the same pot/pan and same oil add chopped onion, saute them well and fry until golden brown. Then add ginger-garlic-chilli paste and mix them very well. The flame should be medium.

In a small bowl add pinch of salt and all the spices except garam masala and mix them with little warm water. Then pour into cooking pot/pan and cook until the oil separates from spices.

When the spices are cooked properly then add chopped tomato/puree and mix them very well.

Then add the fried chicken and mix them very well for at least 5-10 minutes. Then add lukewarm water and stir and cover the pot/pan with a lid for 5 minutes. The flame should be high.

After 5 minutes open the lid and give a stir. Check the salt and again cover for another 5 minutes.

After 5 minutes open the lid and stir. The chicken should be cooked. The gravy should be thick. Then sprinkle shahi garam masala, switch off the flame and again cover for 30 seconds. The spicy chicken fry is ready. Serve it with roti/rice.