Wash chicken pieces properly and keep aside in strainer to drain excess water
Put chicken pieces in a large bowl
Add salt, blackpepper,white pepper, red chilli powder n mix well
Keep aside for an hour
Make paste of garlic n Kashmiri chillies and ginger n coriander leaves
Heat oil in a heavy bottom pan
Fry chicken pieces both sides till light brown colour
Keep aside
Sift rest of oil plus 4 Tbsp in an another kadhai n heat on medium heat
Crack cumin seeds n whole garam masala for 15 seconds
Add onion n a pinch of salt and fry for till light pink
Now add chilly garlic paste and fry for 5 minutes
After that add ginger coriander leaves paste n fry for another 2 min
Stir well in-between
Now add chilly powder, turmeric powder, white n black pepper powder, salt and fry for one minute on low heat
Add tomatoes, put lid on the pan and fry till oil comes out from masala
Stir properly in-between to save from burning
Add all fried chicken pieces in masala and mix well
Add garam masala powder and fry for another 2 min with lid
Now add 1/2 cup of water and give a boil so spices flavours will mix together
Sprinkle freshly chopped coriander leaves and serve hot with plain chapati and paratha