In a bowl, mix garlic paste, ginger paste, whisked curd, roasted cumin powder, degi mirch powder, red chili powder, lemon juice and 1 teaspoon of salt.
Add chicken pieces in yoghurt mixture and mix it very well. For marinating the chicken keep it in the refrigerator for not less than 4hrs.
Heat oil in a glass covered pan and add mustard seeds and curry leaves into it. Sauté for one minute. Add onion and sauté till onion become golden brown.
Add rest of the ginger and garlic paste, green chilies and sauté again for 2-3 minutes.
Add marinated chicken and sauté 4-5 minutes. Add turmeric powder and sauté again. Add black pepper powder, tomato puree,salt to taste and sauté for again 2-3 minutes.
Add little water and cover with lead for 10-15 minutes. Don’t leave the pan. Turn it each after 5 minutes. In the end, add coriander leaves and cover for 2-3 minutes.
Now, remove the cover and sauté it till chicken become dry. You may serve it hot with naan or paratha.