Preparation Method

• Smother chicken along with salt, lemon juice, turmeric powder, one teaspoon of chilli powder and let it marinate for two hours.
• Chop onion and green chillies.
• Heat a pan with Idhayam sesame oil.
• Add coriander powder, fennel, cinnamon, clove, cardamom, cumin seed and fry.
• Allow it to cool.
• Grind it and keep aside.
• Grind together grated coconut and coriander leaves to a fine paste.
• Heat a heavy bottomed pan with Idhayam sesame oil.
• Saute onion and green chillies.
• Flip the marinated chicken pieces and fry for five minutes.
• Add rest of the chilli powder stir well and close with a lid for five minutes.
• When the chicken is done, add the ginger garlic paste and stir.
• Add the ground masala and fry till the raw smell goes.
• Add the ground coconut mixture and stir.
• Adjust to salt.
• When the gravy thickens, remove from fire and serve.