I used a chicken breast but you are free to use whichever pieces you prefer. If you use more than a breast then increase the spice powders except the turmeric by 1/2 to 1 tsp as you see fit.
marinade the chicken in
a cup of plain yogurt,
1 tsp red chilli powder,
1/2 tsp Kashmiri chilli flakes,
1 tsp salt,
1 tsp turmeric,
1.5 tsp TCCHC crushed coriander powder,
1 tsp crushed cumin seeds.
Marinade for a minimum 30 minutes.
Masala for the chicken
Heat half cup of cooking oil.
Add two black cardamoms, two green cardamoms, one cinnamon stick, five cloves and five black peppercorns. Heat one minute.
Add one tbsp ginger garlic paste and let sizzle one minute.
Add one finely sliced onion and 1 tsp salt cook until translucent approximately ten minutes.
Add two sliced green chillies. Cook a few minutes.
Add a quarter can chopped tomatoes and cook five minutes.
Add the chicken and cook five minutes on high heat. Add one cup water and mix. Cover and simmer twenty minutes.
Adjust the seasoning at this stage.
Garnish with fresh coriander.