Marinate 1 kg chicken in ½ pack National Chicken Ginger Masala and ½ cup yogurt. Set aside.
Boil 3 talhaar mirch in water for 20 minutes and let them cool. Take out the seeds and make a thick paste of these in a blender.
In a pot, heat 1 cup cooking oil and 1 tbsp National Ginger Garlic Paste. Add 1 tsp roasted grounded cumin, and 1 tsp roasted grounded coriander seeds. Add 2-4 black and green cardamoms, 4-5 cloves, 2-3 cinnamon sticks, and 3-4 bay leaves. Stir all the spices well and add the marinated chicken alongwith 1 tbsp each of powdered brown onions and talhaar mirch paste. Cook for 30 minutes until the chicken is perfectly cooked. Add some water if needed.
When the curry consistency is thick, add 1 tbsp green chilies, 1 tbsp lemon juice, 1/2 medium sized julienne ginger and coriander in the end and serve.