Make cuts to the bone on the chicken pieces. Usually two cuts on each side - top and bottom per piece are sufficient.

For the Marinade - Mix the 200 ml curd, 1 inch ginger paste, 10 cloves garlic paste, 1/2 teaspoon salt, 1 teaspoon red chilli powder and the green chillie paste together in a shallow bowl.

Apply this marinade to the chicken pieces, making sure that the marinade gets into the cuts in the chicken pieces properly.

Now keep aside and let the chicken pieces marinate in the marinade for a minimum of 1 hour. For best results let the chicken pieces marinate over night. Keep refrigerated while marinating - for 1 hour or overnight.

Put the marinated chicken pieces with the marinade in a kadai (wok) and then light the heat.

Cover the kadai (wok) with a lid and keep stirring every few minutes.

Wait for the chicken to release moisture. Keep the kadai (wok) covered while stirring every few minutes.

Keep stirring every few minutes till all the moisture released by the chicken has dried up.

The chicken should be cooked by now. If not then add a little water (depending on how dry you want your dish to be) and cover with lid and let it cook on low heat till done.

Garnish with fresh coriander and green chillies and serve.