Chicken Maratha

In a mixing bowl take chicken pieces, curd, turmeric powder, red chilly powder, salt to taste, 1 tablespoon of oil and ginger garlic paste

Mix well and keep aside covered in fridge for half an hour

In a pan dry roast... Grated coconut, whole red chillies, whole coriander seeds, Cloves, blacker pepper corns, jeera and poppy seeds till ...nice and strong aroma starts coming and all lightly roasted from all sides. Roast on low heat from all sides

Let them dry and take all roasted spices in a grinder and prepare a fine powder out of it

Now take a heavy bottom pan and heat two to three tablespoons of oil and add finely chopped onion

Saute for some time add marinated chicken with all curd mixture and freshly ground dry roasted masala

Now cook it on low heat with consistent turning on low heat

Add tomato puree, salt as per taste if needed and Garam masala and cook covered on very low heat

No need to add water.. It gets cooked in its juices

Keep turning and stirring occasionally till curd disappears and oily glaze comes on top

It's ready to serve

Garnish with chopped coriander and serve hot with steamed rice, jawari bhakari parathas, rumali roti or chapati

It tastes just awesome