Dry roast coriander seeds, cumin seeds, cinnamon, cardamom,cloves, black pepper corn and dried chillies till fragrant. Set aside to cool.

Then coarsely grind the roasted spices.

Place the chicken in a bowl, add yogurt, salt and red chilli powder and mix well.

Add ginger garlic paste and mix well again and keep in the refrigerator for 15 to 20 minutes.

Heat oil in a pan add chopped onion and saute till onion well browned.

Add the turmeric powder and broken green chilli and grind spice powder to the onion in the pan. Mix well and saute for 3 minutes.

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Add the marinated chicken and enough water. Mix well.

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Cover and cook in low heat for 15 minutes.

Remove from the heat and let it stand for a few minutes before serving.