1. Chicken - 1 lb
2. Onion - 1 big
3. Tomato Paste - 3 oz.
4. Coconut (grated) - 1 cup
5. Coriander seeds - 2 tbsp
6. Pepper (whole) - 1 tsp
7. Dry red chillis - 4
8. Methi seeds (fenugreek)- 1/ 4tsp
9.Turmeric Powder - 1/2 tsp
10. Chicken masala pd. - 1 tbsp
11. Ginger garlic paste - 1 tsp
12.Water (hot) - 2 cups
13. Coriander leaves - a handful
14. Oil - 7 tbsp
15. Salt - as per taste
1. Clean and cut chicken into bite size pieces. If chicken legs are being added, make a few slits so that it absorbs the masala. Chop onion lengthwise.
2. Heat 1 tbsp oil in a pan or kadai and roast the following ingredients: coriander seeds, red chillis, methi seeds, pepper and coconut. Stir everything around till the coconut turns light brown andthen turn off the stove. Wait for the mixture to cool and grind to a smooth paste adding a little water.
3. In a pressure pan heat the remaining oil. Add sliced onion. Saute till soft. Add the ginger garlic paste. Mix for a minute and then add the tomato paste. I prefer tomato paste instead of fresh tomatoes, as it adds colour and flavour to the dish. Add turmeric powder and saute for 2 minutes. Now it's time to add the ground mixture. Stir well.
4. Add the chicken pieces and mix till the masala coats all the pieces. Add 2 cups of hot water salt and chicken masala pd. Mix well. At this point check if there's enough salt and if it's not spicy enough, add some chilli powder. Put the lid on the pan with the weight and wait till it gives out 2 whistles.
5. Garnish with coriander leaves. Serve hot with rotis/ jeera rice/ white rice or have it as a snack with toasted bread.