Ingredients:
To marinate chicken-
1 lb chicken with bones
2 tbsp ginger-garlic paste
1/2 tbsp turmeric powder
1 tbsp red chili powder
Salt
Roast & grind to a paste-
1 tsp sesame seeds
1 tsp cumin seeds
1 tsp coriander seeds
6 dry Kashmiri chilies
5-6 peppercorns
1/2-inch stick cinnamon
3-4 cloves
2-3 tbsp fresh grated coconut
To make the curry-
3 green chilies slit
2-3 bay leaves
1/2 cup finely chopped onion

Method:

• Marinate the chicken with ginger-garlic paste, turmeric powder, salt, and red chili powder. Apply to chicken and set aside while you prepare the spice paste and curry.
• Heat a pot until smoking, then turn the heat down. Toast sesame seeds, cumin seeds, coriander seeds, Kashmiri chilies, peppercorns, cinnamon stick, and cloves until they release their aroma.
• Add the grated coconut & roast till golden stirring constantly so they don’t burn. Set aside to cool.
• Once cooled blend spices with 3 tbsps of water into a smooth paste. Set this aside to use later.
• Heat oil on medium flame & add green chillies with bay leaves. Stir till fragrant, then add the onions are fry till they turn soft. Be careful not to brown them.
• Now add the spice paste & mix well. Fry this until you see the oil separate.
• Next add the marinated chicken pieces, salt and mix together making sure all the pieces are well coated in the spices.
• Add the remaining water, cover the pot & cook on medium heat for about 15 minutes or till the chicken is cooked.
• Serve with rice roti or unleavened rice bread.