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1
Clean the chicken and marinate with yogurt, coriander powder, 1 teaspoon chili powder and 1 tablespoon ginger-garlic paste for at least 30 minutes.
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2
Make a smooth masala paste of remaining ginger-garlic paste, shredded coconut, poppy seeds, turmeric, remaining chili powder, cloves and cardamom with a few tablespoons water.
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3
Heat oil in a pan and add the onions.
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4
Fry until they start turning color and add the masala paste.
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5
Fry until the color and aroma change.
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6
Add the chicken with the marinade, mix well.
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7
Add the 1 cup of water, cover with a lid and cook on medium heat until the chicken is done and the gravy thickens.
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8
Add salt, lemon juice and coriander leaves; mix well.
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9
Remove from heat and serve hot with rice or roti.
