Ginger garlic paste-1 tsp
Green chili paste-1 tsp
Coconut milk-1/2 cup
Turmeric powder-1/2 tsp
Salt to taste
For the tempering:
Black pepper-1/2 tsp
Shahi jeera-caraway seeds-1 pinch
For the Grinding:
Coconut-1/2 or cashewnut-1/2 cup
Poppy seeds-5 tsp
Heat oil in a pan add tempering spices.
Once they splutter, add chopped onions and fry till it is golden brown.
Add the ginger garlic paste and fry For the couple of minutes
Add the green chili paste and sauté it
Add the chicken pieces, ½ a cup of water, turmeric powder, salt and cook it For the 20 min.
Add the ground paste. Let it simmer For the 5 minutes.
When the chicken is almost cooked, add the coconut milk and yogurt.
Cook till the chicken is tender and garnish it with chillies and coriander leaves.
Serve it hot with rice or roti.