|Chicken||1 Kilogram, clean & cut into medium pieces (Broiler)|
|Grated coconut||3⁄4 Cup (12 tbs) (Fresh, Dry Roasted On Tawa)|
|Cinnamon||1 Inch, coarsely pounded|
|Cloves||3 , coarsely pounded|
|Peppercorns||8 , coarsely pounded|
|Garlic||1 Teaspoon, minced (1 Garlic Pod)|
|Ginger||2 1⁄2 Inch, minced|
|Chopped onions||1 Cup (16 tbs) (Chopped Finely)|
|Curry leaf||1 (1 Sprig)|
|Tej patta||2 (Bay Leaves)|
|Tomatoes||2 , finely chopped|
|Chopped cilantro||2 Teaspoon (Coriander Leaves, To Garnish)|
|Khus khus||1 Teaspoon (Poppy Seeds)|
|Jeera||1 Teaspoon (Cumin Seeds)|
|Red chili||6 (Kashmiri)|
|Red chili||5 (Madras Red Chili)|
|Turmeric powder||1⁄2 Teaspoon|
|Coriander seeds||1 Tablespoon|
|Methi seed||1⁄2 Teaspoon|
In a heavy bottom vessel heat oil add the pounded garam masala with tej patta and fry for a minute.
Add onions and curry leaves and fry for some time more till the onion starts turning brown.
Add ginger and garlic and fry till it turns golden brown.
Add grated coconut and fry for 3 minutes.
Add ground dry masala powder and fry for 5 minutes till it exudes a good aroma.
Add tomatoes and fry, add salt to taste.
Add chicken pieces and fry till the chicken pieces leave water. Check for salt.
Add half cup of water or less so that it just forms a thick gravy.
Cover and cook for 15minutes, stirring occasionally.
Garnish with coriander leaves and serve hot with Neer Dosa, Roti's or Rice