Roast both Chilies in a pan & keep aside
In the same pan roast, coriander, cumin, mustard, pepper, cloves, cinnamon, onion, ginger & garlic. Grind all the masala items together (fried stuff, salt, tamarind & turmeric) with little water to make a smooth coconut paste.
Now heat oil in a vessel and fry onions till golden brown.
Add Chicken, salt & Elachi to cook for 10 minutes.
Add ground masala and bring one boil. Add scrapped coconut and boil again.
Taste and check if you need to add more salt. You must let dry the curry.
Serve hot.
You may temper the dish with some amount of ghee.
