Fixings 

  • Chicken 1 cut into pieces (without skin) 
  • Curry leaf 1 group 
  • Onions 3 slashed finely 
  • Tomatoes 4 bubbled, cleaned and slashed 
  • Red Bean stew powder 1 Tsp 
  • Turmeric 1/2 Tsp 
  • Poppy Seeds 2 Tsp 
  • Coriander Seeds 1 Tbsp 
  • Fennel seeds 1 Tbsp 
  • Cumin Seeds 1 Tsp 
  • Cinnamon 1" 
  • Cardamom 3 
  • Entire Cloves 5 
  • Dried Red Chile 4-5 
  • Peppercorns 6-8 
  • Ginger 1 Tbsp slashed finely 
  • Garlic 1 Tbsp slashed finely 
  • Coconut 1.5 glasses (crisp coconut ground) 
  • 2 teaspoons lemon juice 
  • Oil 7-8 Tbsp 
  • Salt to taste

1. Step

In 1 Tbsp oil sear cumin seeds, coriander seeds, fennel seeds, entire cloves, cardamoms,whole red chilies, peppercorns, cinnamon for a few moments. Include slashed ginger and garlic and sear some more. After the ginger garlic get daintily singed, include poppy seeds and crisp coconut. Broil for about a moment on low fire and include 1/some warm water to relax the masalas.

2. Step 

Permit the masalas to cool and pound it to a fine glue.

3. Step

Warm the rest of the oil and broil cleaved onions. After the onions get all around sautéed, include turmeric, red bean stew powder, a large portion of the curry leaves and the masala glue. Sear everything on low till oil isolates. Continue sprinkling water as you broil the masala, this aides in mixing the flavors and making the curry delightfully fragrant.

4. Step

After the masala is all around broiled, include chicken and cleaved tomatoes. You won't be required to include water in the event that you include tomatoes at this stage and the chicken will cook in the oil and tomatoes. On the off chance that you do require to include water you can, however recollect to include warm water. Add salt and permit chicken to cook totally on low fire.

5. Step  

After the chicken is cooked through, kill the warmth and include lemon juice and the rest of the curry clears out.