A spicy and tangy chicken curry from the state of Kashmir.
Take all the spices under the spice mix and grind into a fine powder.
Add oil/ghee in a pan. Add the chicken pieces and fry till it turns white.
Add the dry blended spice mix. Saute for a minute.
Add tomato puree. Mix, cover and cook for 7-8 mins till chicken is almost cooked.
Beat yogurt and pour in the chicken. Cook again till the curry is reduced. Around 10 mins.
Now on a medium high heat reduce the gravy till the oil seperates.
You can add a little water after this if you want to adjust the gravy consistency.
Serve with naan, roti or rice.