Chicken: 1 kg, washed and cut into bite sized pieces Onions: 2 finely chopped Ginger garlic paste:

1 tbsp Green chillis: 2 slit length wise half way Tomato puree: 1 cup Turmeric powder: 1/2 tsp Red chili powder: 1 tsp Coriander powder: 1 tbsp Cumin powder: 1/4 tsp Coconut milk: 1 cup Garam masala powder: 1" dalchini, 1 green cardamom, 4 cloves finely ground Curry leaves: saute in a tsp of oil till crisp (for garnish) Salt: to taste Oil: 2 tbsps Dry roast and make a paste: Dry Red Chilies: 5-6 Poppy Seeds: 1 tbsp Peanuts: fistful White Sesame Seeds: 1 tbsp Heat oil in a cooking vessel, add the onions and saute till pink. Add the green chillis, ginger-garlic paste and saute for 4 mts on medium heat. Add the cleaned chicken pieces and cook on high heat for 5-6 mts, mixing once in a while. Add the turmeric powder, coriander powder, cumin powder, red chili powder and sa lt, mix well. Add the ground paste and tomato puree and mix. Reduce heat to medium, cook witho ut lid for 7-8 mts. Add half a cup of water and cook covered for 20-25 mts or till the chicken is co oked. Add the coconut milk and cook without lid for a few minutes till you get the des ired gravy consistency. Finally add the garam masala pwd, mix well. Turn off heat. Remove onto a serving bowl and garnish with curry leaves or fresh coriander leav es. Serve warm with steamed rice, rotis or flavored rice or pulao.