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Preparation Time: 10 minutes

Cook Time : 20- 25minutes 
Serves : 3-4
Ingredients :
To Marinate:
Chicken : 500 mg
Ginger garlic paste : 1 tbsp
Red chili powder : 2 tsp
Salt to taste
Other :
Onion : 1 large chopped
Green chilies : 3 slit
Tomato : 1 large chopped
Garam masala : 1 tsp
Coriander powder : 1 tsp
Coconut grated : 1/4 cup
Poppy seeds : 1 tsp
Coriander leaves/cilantro : 2 tsp
For tempering:
Cloves : 5
Elachi / Green cardamom : 2
Cinnamon stick : 1″ stick 
Fennel seeds/ saunf: 1 tsp
Method:
Marinate the chicken with all the ingredients listed under for marinate and let it rest for 30 minutes.
Heat oil in a pan and add all ingredients listed under for tempering. Sauté for 1 minute, add green chilies and onions and sauté till they turn translucent. Add Ginger garlic paste and sauté for 30 seconds. Add the tomatoes and fry until they turn mushy. Add the chicken pieces and all the spices except coconut and poppy seeds. Mix well and fry for 5 minutes. Add enough water so the chicken is barely covering and close the lid.
Make a paste of coconut and poppy seeds by adding some water.
Cook the chicken for 10 minutes, take off the lid and add the coconut paste. Mix well and let it cook for another 2 minutes or until oil is separated. 
Turn off the stove and garnish with cilantro and serve hot with biryani, Pulav, roti, naan or white rice.