• In a pan , heat ½ tablespoon of oil , add black peppercorns , cinnamon stick , cloves, jeera seeds , fenugreek seeds , red chillies , coriander seeds and roast them till you get pungent smell.
• Add chopped onion and fry till raw smell of goes off and onion starts to change colour. Turn off the heat and let all the roasted items cool down.
• Transfer the roasted spices and onion into a mixer jar / blender , add little water and blend to smooth and fine paste and set aside.
• In a pressure cooker or deep pan , heat 2 tablespoon of oil . Add 1 chopped onion and fry till raw smell goes off.
• Wash and clean chicken , drain water completely . Add cleaned chicken pieces.
• Add turmeric powder and salt ½ tsp.
• Mix well and cook chicken on high heat , till it changes colour from pink to white.
• Now add chopped Tomatoes and cook for 5 minutes , till tomatoes starts to leave water.
• Add above blend paste . Mix well and cook on medium heat till masala coats chicken.
• Add 1 cup of water , 1 teaspoon salt and allow chicken to cook . By end of this step chicken should be almost 80 % cooked.
• Whilst , take a blender / mixer jar add grated fresh coconut ,garlic cloves and ¼ teaspoon jeera seeds ,add little water a blend to a very fine paste.
• Now add this coconut masala into chicken , ½ cup water and cook till gravy becomes medium thick.

To Temper

• Take a Tadka pan , heat 1 tablespoon of ghee/ clarified butter , add one finely chopped onion and fry till its golden brown , add curry leaves and fry.
• Pour this temper over prepared chicken curry and serve hot with neer dosa , idli or appam.