For 1/2 kg chicken thighs. Make slits slant wards apply salt n keep while you prepare the masala paste. Take 2 tbsps rechiado masala and add 1 tbsp tomato paste, salt to taste and 1 tbsp rice flour. I added 1/4 tsp thyme for extra taste. Mix into a paste and apply generously into slits and coat chicken thoroughly.
Marinate for at least 20 minutes. Add sunflower or olive oil in a frying pan and fry chicken until done. Serve it with pulao/spiced rice. You can also fry the chicken and then add onion, potatoes, tomato, capsicum and green chilly (all sliced except potatoes which can be cubed) and once potatoes are cooked, serve over plain boiled rice. Garnish with coriander n lime wedges.