Cut each chicken breast into two, flatten with hammer.Boil 3 – 4 dry Kashmiri red chilies, put boiled chilies in blender with 3 green chilies, ½ tsp thyme, ½ tsp oregano, 3 – 4 cloves of garlic, 1 tomato, 1 chicken cube and 3 tbsp vinegar.
Blend well till smooth paste is formed. Add a little water if required.Grind together 1 tsp whole black pepper, 1 cinnamon stick, 4 – 5 cloves, ½ tsp cumin seeds and 1 bay leaf. Grind finely and add to the tomatoes chilies mixture. Also add salt to taste and mix well.
Marinate chicken with prepared marination very well. Now fry in a grill pan with a little oil till golden brown from both sides.Now wrap chicken in aluminum foil and bake in a preheated oven on 200 degrees for 8 – 10 minutes.Serve with bread or boiled rice.