Make the green paste by grinding the coriander leaves, mint leaves, ginger, garlic, and green chilies.
In a pan, dry roast the pepper, cloves, cinnamon, shahi jeera, coriander seeds, cardamom, dry red chilies, poppy seeds, fennel seeds, coconut, garlic, and tamarind.
Grind the roasted spices and tamarind paste with a little water to make the red paste. Keep aside.
Wash the chicken and marinate it for an hour with the green paste and a little salt.
Heat 1-teaspoon ghee and sunflower oil each in a pressure cooker and sauté the chopped onions and tomatoes till brown.
Add the marinated chicken to the cooker and mix well.
Add ½ cup of water and pressure cook for 1 whistle.
After the whistle, let the chicken simmer on low for 10 minutes.
Now add the red paste to the chicken and cook. Bring the chicken to a boil.