Marinate the chicken with turmeric powder, red chilli powder, salt and oil. Keep aside for an hour in fridge.
In a pan dry roast cumin seeds, coriander seeds, cloves, cinnamon, peppercorns, ginger, garlic, green chillies, curry leaves and coconut for about 4-5 minutes till the aroma comes.
Cool the masala and grind it into a fine paste by adding a tablespoon of water. Keep aside.
In a deep Kadai add oil, when hot, add mustard seeds, fenugreek seeds and dried red chillies. When they splutter, add onions. Saute till golden brown.
Add the ground masala paste with some water.
Add the tomatoes, salt and sugar. Cook till the tomatoes turns mushy.
Add the marinated chicken, add a little water. Cover the Kadai and simmer till the chicken is cooked. Check and stir in between to prevent the masala getting stuck to the bottom.
Once the chicken is cooked add the kachampuli and cook for a minute. Cover the chicken for 10-15 minutes before serving with steamed rice.
