Don't worry about making the chicken boneless. In fact, it's good to have some pieces with bones
Dry frying the spices and grinding them as shown in this recipe gives a superior, authentic taste compared to the ready-to-use spice powders
*If you cannot get hold of these ingredients, or if you are too lazy to start from scratch, take coriander powder (1 1/2 tablespoon), garam masala (1 teaspoon), and chilli powder (depending on the heat level and colour), and proceed directly to step 5.
**Quantity of red chillies largely depends on the amount of heat that you want to add to your dish. I used three Kashmiri chillies (for colour), and two small red chilli peppers (they are hot).