Wash and pat dry the chicken pieces.

Grind the tomatoes and kashmiri red chilli powder in a mixer jar and set aside.

Coarsely grind peppercorns and green cardamoms together and keep them aside.

Heat oil in a heavy-bottomed wok or skillet over high heat.

Add ½ tsp salt in the hot oil and then add chicken pieces. Fry for 7-8 minutes until golden brown. Remove the chicken pieces from the wok and set them aside.

Remove excess oil from the wok (if there) after frying the chicken.

Add the ginger and garlic paste and 7-8 black peppercorns and stir-fry in the same wok for 2-3 minutes until fragrant.

Add ground tomatoes to the wok, stir and cook for 4-5 minutes until the oil separates.

Add coriander powder, salt, ground black peppercorns and cardamoms to the wok and mix well.

Add the fried chicken pieces and chilli flakes to the wok and mix them to combine with the tomato gravy.

Add water, bring to a boil and cover the wok and cook over low heat for 20-25 minutes or until the chicken is tender and the gravy has thickened.

Garnish with fresh coriander leaves and serve hot with naan, roti or rice.