Grind green chillies, ginger and garlic in gto a fine paste.
Add the dry masala and grind paste into curd.
Add chicken pieces into this mixture.
Mix well so that all pieces are coated well.
Keep in refrigerator to marinate for atleast 2-3 hrs.
Take a deep pan and heat oil in it.
Add khada masala into then add marinated chicken pieces into it.
Stir well and let it saute for few mins.
Till that time grind onion and tomatoes.
Saute till all the water dries and it starts sticking to the pan.
Add ground onion and tomatoes.
Stir well again for 5 - 10 mins.
Till this time chicken pieces if fresh are half done.
Stir well till the gravy changes its color and becomes red brown and oil starts leaving from sides.
Add a pinch of red mirchi powder and mix again.
Add water according to consistency of gravy required.
Let it come to boil and close the lid and let it simmer it for 5-10 mins.
Stir well and check whether done.
Switch off gas and garnish with green chilly.