Ingredients:

Onion -2 small (finely chopped)

Tomato – 1 (finely chopped)

Ginger- garlic paste – 2 tsp

Garam masala – 1tsp

Salt to taste

Grind into paste:

Coriander – 1 small bunch

Coconut – 2 pieces

Green chilies – 5

Marination:

Chicken (boneless) – 500gms cut into small

Curd/ yogurt – ½ cup

Turmeric powder – ½ tsp

Salt – ¼ tsp

Tempering:

Oil – 1 tbsp

Mustard seeds – 1tsp

Pepper corns crushed– ½ tsp

Jeera / cumin – 1 tsp

Fennel seeds – 1 tsp

Method:

Marinate the chicken by adding curd, turmeric powder & salt.

Heat the oil on the low flame, splutter the mustard seeds, cumin, fennel seeds and crushed pepper corns.

Now add the chopped onions and ginger-garlic paste until the raw flavour goes off.

After that add the juicy tomatoes cook until mushy.

Now add the chicken and saute it for 5 minutes until the chicken half cooked.

Add the ground paste and add generous amount of water and mix it well.

Now cover the lid and cook for 15 minutes, once its get dry.

Serve it hot and enjoy it with dosa, idly, steamed rice & chapathi