Marinate the chicken with 1/2 tsp red chilli powder, 1 tbsp ginger and garlic paste, a little salt and ½ tbsp mustard oil and keep aside.

Dry roast the garam masala until it is just fragrant, you’the know it's done once the cloves swell up. Allow it to cool and then make into a powder and keep aside.

Heat 1 tbsp mustard oil in a kadhai or any deep pan, add the half of chopped onions and fry until it is browned drain out, allow to cool and then blend into a paste with 2 tbsp water and keep aside.

In the same wok add the remaining oil and add the ginger and garlic paste, fry for a min. Then add remaining chopped onion, chopped green chillies and fry until it is browned.

Then add fried onion paste, the tomato pure, mix turmeric and remaining red chilli powder with the curd and add to the wok. Add some salt and fry the spices for 4-5 mins on medium flame.

Add the marinated chicken along with the marinade, the cumin, garam masala powder, and coriander powder and fry together till oil stars to appear on the sides.

Give a stir and top up with 2 cups of water. Cook until the chicken is soft and cooked through.

Reduce the gravy if required, adjust salt and stir in the pepper powder and cook well.

For tadka:- In a pan heat ghee and coriander seeds. Pour the tadka in the chicken and mix well