PREPARATION

(For Spice Mix)
1. Take a pan, add all the ingredients and dry roast for 5 - 7 minutes on low heat or until it turns golden brown in color.
2. Remove it from heat and transfer it to a blender and blend well.
3. Keep aside.

(For Marination)
1. In a mixing bowl, add 550 grams boneless chicken, 120 grams yogurt, 1 tablespoon ginger garlic paste, blended mixture and mix it well.
2. Marinate for 30 minutes.

(For Gravy)
1. Heat 40 milliliters oil in a pot, add 200 grams onions and fry till translucent.
2. Then, add 180 grams tomato and saute for 2 - 3 minutes.
3. Cover it with lid and cook for about 10 minutes on low heat.
4. Open the lid and mash the tomatoes with the help of spatula.
5. Add 1 teaspoon turmeric and stir well.
6. Add 1 teaspoon salt, 1 teaspoon red chili and stir again.
7. Now, add the marinated chicken in it and mix it well.
8. Add 200 milliliters water and stir well.
9. Cover it with lid and cook on low heat for about 15 - 17 minutes.
10. Open the lid and give it a nice stir.
11. Cook till the gravy thickens.
12. Remove it from heat.

(For Roti)
1. In a mixing bowl, add 260 grams wheat flour, 1/2 teaspoon salt, 1 teaspoon oil, 180 milliliters water and knead it into a smooth soft dough.
2. Rest the dough for 10 minutes.
3. Take a ball from dough and dust it with flour.
4. Flatten it with the help of a rolling pin.
5. Place it on a hot tawa and cook on moderate for 2 - 3 minutes.
6. Flip it gently.
7. Cook till it turns golden brown from both sides.
8. Remove it from heat and brush it with oil.
9. Garnish the chicken pasanda with coriander.
10. Serve hot with prepared roti.