Step-by-Step Instructions

1. 1.Prepare the Paste Ingredients

   Heat a small amount of gingelly oil in a pan. Add shallots, garlic, pepper, cumin seeds, cinnamon, and cloves. Sauté briefly. Add grated coconut and curry leaves. Sauté for about 1 minute until the moisture from the coconut has evaporated. Transfer the sautéed ingredients to a plate and let them cool.

2. 2.Grind the Paste

   Transfer the cooled sautéed ingredients to a mixer grinder. Add a little water as needed and grind into a very fine, smooth paste. The consistency should be similar to a chutney.

3. 3.Temper and Sauté Onions

   Heat gingelly oil in a clay pot. Add cinnamon, fennel seeds, and cloves. Once fragrant, add sliced large onions and curry leaves. Sauté the onions until they are about 30-40% cooked and translucent.

4. 4.Add Tomatoes and Chicken

   Add chopped tomatoes to the pot with the sautéed onions. Continue to sauté until the onions and tomatoes are about 3/4 cooked. Add the cleaned chicken pieces (marinated with rock salt and turmeric).

5. 5.Add Dry Spices and Cook Chicken

   Add turmeric powder, chili powder, coriander powder, and salt to the chicken. Mix all ingredients thoroughly. Cover the pot and cook on a low flame for 5 minutes. The chicken will release its own water and cook partially in its juices.

6. 6.Add Ground Paste and Simmer

   Remove the lid. Add the finely ground paste to the chicken. Add water to achieve your desired gravy consistency. Mix well. Cover the pot again and let it simmer for another 5 minutes, or until the oil separates from the gravy and the chicken is fully cooked.

7. 7.Final Garnish and Serve

   Once the gravy has thickened and the oil has separated, remove the lid. Garnish generously with fresh coriander leaves. Serve hot with rice, chapati, idli, or dosa.