Clean and wash chicken well. Make sure to drain all the water. Pat dry the chicken and keep aside.
In a large bowl mix together yogurt, lemon juice, Red chilli powder, kashmiri red chilli powder, crushed ginger, crushed garlic and salt well. Marinate the chicken with the mixture and refrigerate for an hour.
In a pan, dry roast the dessicated coconut.
Heat oil in the same pan, fry onions and drain on a kitchen tissue. Crush them once cooled.
Make a smooth paste of almonds and a paste of green chilies & dessicated coconut separately.
After one hour, marinate the chicken with almond paste, green chili paste and crushed onion
Heat oil in a pan, add tomato puree and cook till oil separates. Add the marinated chicken and mix till the gravy coats the chicken pieces well.
Do not add any water as the yogurt will release enough water to tenderise the chicken pieces.
Once the water is released, close the lid and cook on medium flame for 7-10 minutes. Keep checking in between. Once the chicken is tender, add butter and chopped cilantro and cook till the gravy is consistent.
Serve Chicken Kalia-E-Khaas with roti, Naan, or any bread of your choice.
