Burnt Chicken in Thick Curry

This is my own experimental recipe. It turns out really tasty (depends if one like the burnt / grilled taste of meat)

Ingredients:
Chicken 750 gms
Curd: 250 gms
Lemon: 1 large
Everest / Sanjeev Kapoor's meat masala: About 2.5 tsps
Ginger garlic paste: 2 tbsp
Salt to taste
Oil: About 2 tbsp
For the gravy:
2 Medium sized onions
1 large tomato

Process
Step 1:

1. Wash and drain all water from the chicken.
2. Apply the juice of the lemon and salt as per quantity and mix nicely. Keep it aside for 30 mins
3. Meanwhile, mix the curd, ginger garlic paste and masala and whisk well
4. Apply to the chicken, mix well and keep it in the refrigerator
5. Marinate the mix overnight or atleast for 7-8 hrs

Step 2:

1. Chop the onion and tomatoes and keep aside
2. Take the marinated chicken and grill the pieces well
3. Heat oil in a pan, add a little (1 tsp of sugar) and allow it to melt (it will become deep brown)
4. Add the tomatoes and fry them till it melts
5. Add the onion and fry till oil starts floating at the corners and the onion and tomatoes are well done. Add salt as per taste
6. Add the grilled chicken and mix and cook for about 3-4 mins
7. Add the left over marinade and mix it and cook for about 5 mins. You may add a little water depending on the requirement of curry and cook it for about 3-4 mins more

Serve it with any Indian bread