Soak red chilli in warm water for 30 minutes. Grind red chilli, garlic cloves, cardamom, cinnamon and turmeric powder to paste
Marinate chicken with salt and ground paste. Rest aside for 2 hours
Heat oil in a pan. Splutter cumin seeds.
Add marinated chicken and mix well
Cover and cook until almost done stirring occasionally
Add whisked yoghurt with little water, sugar and salt to chicken. Mix well
Cook chicken over high heat until it dries out and is roasted
Garnish with chopped coriander leaves and serve hot