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Marinate the chicken with ingredients under the section “To marinate” and set it aside for at least 20 minutes.
Grind all the ingredients under the section 'To grind' in an electric blender to a fine paste.
Heat oil in a pressure pan over medium heat.
Season with dry masalas under the section 'To season' stir for a min till you can smell the aroma of the spices.
To this add chopped onions and sauté till they are slightly brown in colour.
Now add chopped tomatoes.
Add marinated chicken and sauté for 2 min.
Add the ground masala paste, remaining red chilli powder and turmeric powder under the heading 'Other ingredients'. Fry till the raw smell goes off. This will take about 5 minutes.
Now add required water till the chicken immerses. You can adjust the consistency of the gravy to suit your requirement.
Close the lid of the pressure pan and cook over medium-high heat for about 3 whistles. Turn off the heat.
Open the pressure pan once the pressure subsides.
Finally sprinkle garam masala powder and garnish with coriander.