Tandoori Chicken In pan

INGREDIENTS:
Chicken tangri pieces (6-8).
Salt to taste. 
Oil (1 TBs).
Red chili powder, Kashmiri chili powder, Turmeric powder.
Garam masala powder, Coriander powder.
For tandoori masala (dhaniya, jeera, saunf, elachi, dry red chili, aamchur)
Chopped onions (2).
Ginger and Garlic paste.
Curd (2 cups).
Green chilies and Chopped coriander.

PROCEDURE:
In a pan roast all the tandoori masala to golden brown and allow it to cool and then ground it to powder. Preserve it for further use.
In a pan heat oil and as oil is heated well, add cloves and as they start popping, add chopped onions and saute them golden brown, add garam masala powder, chili powders, turmeric powder, chicken, curd, ginger-garlic,
salt and saute till its cooked well.
If required add water but don't let the contents of the pan to burn up.
Close and cook.
Let the contents gets cooked well and then add prepared tandoori masala to it.
Stir well cook for few more minutes and off the flame.
Garnish with chilies and coriander serve and enjoy.