Mix the chicken with all the marinade ingredients and refrigerate for 30 minutes to 1 hour.

In a separate jug, mix together yogurt, gram flour and 1 cup of water. Whisk until smooth. Add remaining water and mix.

In a cooking pot, heat oil and add cumin seeds and 2 red chilies. Add ginger and garlic paste and stir fry until aromatic.

Add the yogurt and gram flour liquid, salt, red chili powder and turmeric powder. Mix.

Cover and allow to cook for 45 minutes on low flame.

Meanwhile, take out the chicken from the fridge and add gram flour and baking soda. Mix well.

Heat oil and place chicken pieces in the oil one by one so that they do not cling to each other.

Fry on a medium flame until golden brown. Take out and add to the kadhi. Cover and cook for 5 minutes on low heat.

Lastly, top with dried red round chilies 6-8 and serve with boiled rice.

Enjoy!