Masala to grind: 1 tsp Melam pepper powder, 1 tsp Melam chilly powder, 4 green chillies, 1 tsp Melam garam masala, 1 tbs cashewnut powder, 1 tsp salt, ¼ tsp Melam turmeric powder, 1 tsp kasuri methi, 1 onion large crushed, 1 cup coconut milk, ginger, garlic paste 1 tsp each, bay leaves 2, cardamom, cinnamon, cloves 2 each.

Heat oil. Fry bay leaves, cinnamon, cardamom, cloves to a sizzle. Add crushed onions and fry till transparent. Add garlic paste and ginger paste, fry for 4-5 minutes. Add paste of masalas and fry till oil separates. Add curd, further fry till oil comes up. Add tomato puree and kasturi methi, fry till oil separates and add chicken pieces. Add coconut milk, small onions, cover and cook for 20-25 minutes to a thickish consistency. Garnish with coriander leaves. Serve hot with rice.