Whole spices for dry roast:
Black pepper – 20
Whole coriander – 1 tbsp
Cumin seeds – 1 tsp
Cinnamon stick – 1
Clove – 3
Whole red chilly – 4
Green cardamom – 2
For chicken marination:
Chicken – 500 gram
Salt – 1 tsp
Dry roast spice powder
Ginger and garlic paste – 1 tbsp
Curd – 200 gram
Kashmiri red chilli powder – 1 tbsp
Kasuri methi – 1 tsp
Onion – 2 medium size (fry till golden brown)
Tomatoes – 3 medium size
Oil – 2 big spoons
Coriander leaves
For smoky flavour:
Burnt charcoal
Cloves – 2
Ghee
