This spicy chicken will leave you wanting for more, the pepper, and the other spices will keep you warm during the cold. If you cannot handle spices, substitute the chilly powder with paprika|Kashmiri chilly powder, which will add flavor without the heat.
Mix the marinade to the chicken and let it sit for about 30 minutes.
Add oil in a pan and place over medium-high heat. Add the mustard seeds and once it crackles, add green chilies + curry leaves + crushed ginger.
Add the onions along with half a teaspoon of salt.
Cook till the onions are translucent and slightly brown.
Add the spices and saute for about a minute till the spices don't smell raw.
Add tomatoes, saute, and then cover it till the tomato softens.
Cook till you will be able to see a shiny oil layer on top.
Put the marinated chicken pieces and turn the heat to high for 5 minutes till the water evaporates. Once the water evaporates, cover the chicken and let it cook for about 10 minutes.
Open the pan and roast the chicken on medium-high heat, stirring regularly and making sure that the chicken doesn't get burnt. This gives a nice coating to the chicken and gets rid of any remaining gravy.
Sauteing the chicken on medium to high heat during the last five minutes will ensure a dark and fried coating. The thick gravy coats the chicken and that is what makes this curry irresistible.
Turn off the heat and add some finely chopped cilantro/coriander leaves.
Serve with roti, rice or naan.
Using a wide pan (preferably non-stick) will roast the chicken uniformly. For more reddish color, sprinkle an additional teaspoon of paprika in the end and mix well.