Ingredients:

• Chicken – 1 kg
• Onion – 200 g
• Tomato – 100 g
• Ginger, Garlic paste – 2 tbsp
• Turmeric powder – 1/2 tsp
• Dhaniya powder – 3 tbsp
• chilli powder – 1 tbsp
• Grated Coconut – 1 medium
• Spices – 4 each (cardamom, cinnamon, clove)
• Oil – 1/2 cup
• Coriander leaves – 1 bunch, chopped
• Salt to taste

Method:

1. Clean and cut the chicken into medium pieces.
2. Now slice the onion and the tomato.
3. Divide the grated coconut into 3 portions.
4. Heat oil in a pressure pan, add the spices and saute onion till golden brown.
5. Then add the tomatoes and saute for 1-2 mins until it softens.
6. Add 3/4 chopped coriander leaves, ginger garlic paste and all the powders and saute for 1-2 mins.
7. Now add chicken and stir until it softens.
8. Add 2 portions of the grated coconut .
9. When it starts boiling, add salt and pressure cook for 1 whistle.
10. Let to cool.
11. Now open the cooker, and add a portion of the coconut and cook until the gravy thickens.
12. Garnish with the remaining chopped coriander leaves.
13. Serve with ghee rice, boiled rice or any kind of Indian bread.

Recipe courtesy of Rajam Partheeban