Cut the tomatoes into 4 pieces each and put in a pressure cooker with cinnamon, cloves, green elaichi, peppercorns, ginger, garlic. Add salt and a little water and cook for 2 whistles + 5 mins after second whistle off gas before unclipping

While masala is cooking, marinade chicken / paneer in ginger, garlic, pepper, dahi and salt. Ensure adequate quantity especially salt.

Let the masala cool and add to blender. Also add onions if not finely chopped

Blend and liquidise and then add it to a saucepan through a strainer (if a course one is available) else directly (gravy will not be smooth)

Add chillies slit or finely chopped and cook masala till it leaves oil

Cook gravy for 25-30 mins minimum on medium heat and add more salt to taste

Fry chicken / paneer until lightly brown