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Place the cumin, coriander, sesame seeds, cloves, peppercorns, cinnamon and cardamom in a dry grinder and grind to powder
Place ginger, garlic and onions in a food processor. Pulse, scraping down the sides as necessary, to form a smooth paste (you can add 1 to 2 tbsp of water if needed)
Rinse out the food processor and place tomatoes. Blend to a smooth consistency.
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Add the chicken and fry for 5 minutes until slightly brown.
Add the tomatoes and 1 tsp salt and cook for 5 minutes.
Add the coconut milk and reduce the heat to medium-low so that bubbles just break the surface. Cook, stirring occasionally, for 10 to 15 minutes or until the chicken is cooked through. (If color is not red enough, add a little bit of paprika right after the coconut milk is added)
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