Here it goes 
Do let me know how you liked it if you make it.
Also this dish is traditionally made with small “Karahi chicken” like pieces. But I used boneless chicken.
Chicken 65
*Spices for chicken *
3 lbs Chicken cut into cubes
2 teaspoons salt
½ teaspoon garam masala powder
2 teaspoons red chili powder
½ teaspoon turmeric powder (haldi)
Oil for frying
For Sauce
½ cup oil
50 curry leaves
3 12 ounce cans tomato sauce or puree
¾ bottle chili sauce
1/4 teaspoon orange color (zarday ka rung)
1/2 jalapeno diagonally cut
Mix all ingredients in the chicken & let it sit for at least 30 minutes.
Fry the chicken pieces & keep aside.
In pan heat oil, add curry leaves. Let the curry leaves crackle for 30 seconds.
Then add tomato sauce, chili sauce & orange color. Mix well & let the mixture simmer on medium low heat for 20-30 minutes or till it becomes a little thick. While the sauce is being cooked, mix it every now & then so it doesn’t stick to the pan & get burned.
Now add the fried chicken & jalapenos. Mix well, cover & let it simmer on low heat for 10 minutes.
Serve it with warm thin layered Parathas & enjoy.
Keep in mind when you cook the sauce it bubbles up a lot. Make sure to cover the pot while cooking, otherwise your kitchen is going to look like a lab in which an experiment went wrong.