Marinate 500 gm of small pieces of chicken with bone with a little
salt, turmeric powder, chili powder, chicken masala and lemon juice.
Roast ½ tsp each of poppy seeds (kasa kasa), black pepper, fennel and
qty four red chili.
Grind to powder in a mixer-grinder.
Fry a chopped onion, a chopped tomato, three green chili and four
cloves of garlic and a small piece of ginger in a tbsp of oil.
Add this with the powder in mixer-grinder and grind well.
Add 3 tbsp of grated coconut and grind further.
Heat 2 tbsp of oil in a cooker. Add a cinnamon stick and 3 cardamoms
for seasoning.
Add the grinded mixture and fry for about 5 minutes with occasional
stirring.
Add the marinated chicken, required salt and stir.
Add water as required.
Pressure cook for about 4 or 5 whistles.
Garnish with coriander leaves.
Serve hot with rice, biriyani, idly, dosa or paratha.