Rustic slowly-cooked chicken a.k.a chicken amazing!

What you need : 

Marinade:
600 gm chicken 
1 tsp jeera
1 tsp salt
1/2 tsp red chilli powder and chilli flakes
1 tsp dhania powder
1 tsp garam masala 
1 tsp aachi masala (you can use normal chicken masala too)
1 tsp kashmiri masala 
little bit chopped Coriander 
1 small cup curd (whisked, should be creamy)
1 tsp fresh ginger garlic paste
squirt of one lime 

Curry:
3 tbsp refined oil
1 tsp jeera 
1 tbsp fresh ginger garlic paste
2 bay leaves
2 small onions, chopped
2 medium size tomatoes, chopped
1 cup tomato puree
1-2 green chillies, chopped
1/2 cup cream
1 tsp kashmiri masala
1 tbsp haldi
1 tbsp aachi masala/chicken curry masala
1 tbsp garam masala (cumin seeds, black cardamom, clove, peppercorns, bay leaf, mace, kalpasi, cinnamom stick)
1 tbsp dhania powder
salt to taste
1 tsp red chilli powder
chopped dhania leaves for garnishing

Marinade the chicken overnight or for 1 day with all the ingredients mentioned above. It would be easier to first mix
everything in the whisked curd and then apply the same on the chicken. Make sure you make small cuts on the chicken in 
order to marinade it nicely. 

For the curry, heat some oil add jeera to it, let it crackle for 30-secs then add ginger garlic paste, chopped onions and some
salt. Fry onions till they are golden and then add the marinated chicken to it. Add haldi, coriander powder, kashmiri
masala, aachi masala, red chilli powder to it. Once the chicken is semi cooked (golden brown), add the tomatoes and tomato puree with
the chopped green chillies. Put a lid on, chill and let it cook on slow fire for almost an hour. In the end add garam masala, cream
and garnish with chopped dhania.

I use roopaks Kashmiri masala. It is a must in my kitchen. It gives a whole new definition to any dish. If possible you can buy it from delhi, karol bagh. Otherwise you can increase the quantity of other masalas. 

Aachi masala which i got from chennai.