Ingredients1 Kg. Chicken (Broiler)- Cleant & cut into medium pieces
3/4 cup Fresh grated coconut - dry roasted on tawa
1 inch cinnamon, 3 cloves, 7 - 8 Pepper corns (coarsely pounded)
1 pod garlic - minced
2 1/2 inches ginger - minced
1 cup Finely chopped onions
1 sprig Curry leaves
2 Tej patta
2 Tomatoes - Finely chopped
4 Tblsp Oil
Salt to taste
Finely Chopped Coriander Leaves to Garnish

To Grind Dry Powder : (all ingredients to be very lightly roasted on hot tawa, should not be burnt or blackish)
1/2 inch Cinnamon
1 green cardamom
4-5 pepper corns
1 tsp Khus Khus (Poppy Seeds)
1 tsp Cummin Seeds
3 Cloves
6 Kashmiri Red Chillies
5 Madras Red Chillies
1/2 tsp turmeric powder
1 Tblsp Coriander Seeds
1/2 Tsp Methi Seeds

Method

1. In a heavy bottom vessel heat oil add the pounded garam masala with tej patta and fry for a minute.
2. Add onions and curry leaves and fry for some time more till the onion starts turning brown.
3. Add ginger and garlic and fry till it turns golden brown.
4. Add grated coconut and fry for 3 minutes.
5. Add ground dry masala powder and fry for 5 minutes till it exudes a good aroma.
6. Add tomatoes and fry, add salt to taste.
7. Add chicken pieces and fry till the chicken pieces leave water. Check for salt.
8. Add half cup of water or less so that it just forms a thick gravy.
9. Cover and cook for 15minutes, stirring occasionally.
10. Garnish with coriander leaves and serve hot with Neer Dosa, Roti’s or Rice.