| • | Marinate the chicken in turmeric powder and salt keep aside for five minutes.
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| • | Roast the red chillies, coriander seeds, ginger, garlic, cinnamon, cardamom, peppercorns, cloves, curry leaves and grated coconut in a pan with a little oil. Wet grind to a fine paste.
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| • | Heat oil in a pan and add mustard seeds, cumin seeds and fennel seeds.
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| • | Once it splutters add onion and fry till it becomes golden brown in color.
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| • | Add tomatoes and fry till it becomes soft.
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| • | Add coriander powder, turmeric powder, chili powder and fry for 3 to 5 minutes.
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| • | Add the finely ground paste and fry for 2 to 3 minutes.
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| • | Finally add the marinated chicken, salt and water.
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| • | Cover, the pan with a lid and cook for about 20 minutes or till the chicken pieces are cooked.
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| • | Garnish with fired curry leaves and coriander leaves. |
