1Take a zip-lock bag or a paper bag, add together flour, salt and red chili powder then add chicken pieces in small batches. Shake it nicely till coat.
2Take a large skillet, add oil to it. Heat it over medium high flame.
3Empty the ingredients from the bag on to a skillet. Cook till the pieces are light brown in colour.
4Add curry powder and toss well. Remove from pan.
5Add onion and garlic to pan, adding a little more oil if necessary, and cook for 2 minutes, then add broth and tomato paste.
6Again add chicken to the pan and simmer uncovered for 8 minutes or until chicken is cooked through and sauce has thickened.
7Garnish it with coriander and a little bit of curd.
8Serve it in Matiz Ornamental Straw Plate