• 1 1/4 kilograms washed & dried chicken
• 3 cup sliced onion
• 2 cup minced tomato
• 1 cup finely chopped coriander leaves
• 1 tablespoon garlic flakes
• 1 teaspoon cumin seeds
• 1 tablespoon chilli powder
• 1/2 teaspoon powdered turmeric
• 1/2 cup grated coconut

• 5 tablespoon refined oil
• 1/2 cup curry leaves
• 1 teaspoon salt
• 2 inches ginger
• 3/4 teaspoon mustard seeds
• 1 teaspoon peppercorns
• 3 tablespoon coriander powder
• 3/4 cup water
• 1 1/2 tablespoon poppy seeds
  Step 1

  For preparing this chicken recipe, clean and wash the chicken three-four times and drain. Keep this cleaned chicken aside and make a paste of 2 pieces of ginger, garlic, mustard seeds, cumin seeds, and black peppercorn.

  Step 2

  Then take chilli powder, coriander powder, turmeric powder and a quarter cup of water. Grind them all and make a paste of it. Now grind together grated fresh coconut and poppy seeds and make a fine paste of them.

  Step 3

  Heat oil in a pressure cooker, fry onions till they turn golden brown. Then add curry leaves and salt, mix in the ginger-garlic spice paste and fry for three minutes.

  Step 4

  Now add chilli-coriander-turmeric powder paste. Mix thoroughly and add the chicken pieces. Fry for five minutes.

  Step 5

  Add tomatoes and fry for another five minutes with one and a half cups of water and cook for about 10-15 minutes. When the chicken is tender, mix in the coconut-poppy seed paste and cook over medium heat for five minutes.

  Step 6

  Finally, add coriander leaves, mix well and remove from heat. Serve it hot with butter naan and raita.

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