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
