Dry roast 1 ½ tsp coriander seeds, 1 tsp cumin seeds, 10 peppercorns, 3 cloves, 1 cinnamon stick, 2 ½ 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 ½ 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 ½ tsp Salt, curd mixture and ¼ tsp Red food colour

Cover and set aside for 1 hour.

After an hour heat 1 ½ 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.