Cut the 650 g chicken into bite-size pieces if needed, then place it in a mixing bowl.

Add 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp ground turmeric, 1/4 tsp garam masala, 1/4 tsp orange food coloring, 1 tsp chilli powder, 1 tsp smoked paprika, and salt to the chicken.

Add 1 tsp ginger garlic paste, 2 tsp thick yogurt, juice from 1 lemon, and 2 to 3 tsp cooking oil. Mix until the chicken is evenly coated.

Cover the bowl and marinate the chicken for 30 to 120 min.

Preheat the oven to 250°C (482°F). Arrange the marinated chicken in a baking dish.

Bake the chicken for 30 min, until cooked through and lightly charred at the edges.

Heat 50 g cooking oil in a large skillet over medium heat. Add the cinnamon stick, green cardamom pods, cloves, and bay leaf.

Fry the whole spices for about 30 seconds until fragrant. Add the sliced onion and sauté until golden.

Add 1 tsp ginger garlic paste to the skillet. Sauté for 1 min until the raw aroma fades.

Add the 3 chopped tomatoes to the skillet. Stir to combine with the onion mixture.

Add 1 tsp ground coriander, 1 tsp ground cumin, 1/4 tsp garam masala, 1/4 tsp orange food coloring, 1 tsp chilli powder, and salt to taste.

Stir in 4 tsp thick yogurt and juice from 1/2 lemon. Cook until the tomatoes are very soft and the masala thickens.

Add about 120 ml water to loosen the masala. Simmer for 5 min.

Add the baked chicken to the masala. Stir until every piece is coated and heated through.

Garnish with coriander leaves leaves. Serve hot with naan or roti.