Malabar Chicken Curry

Chicken - 1/2 kg (cut into medium-sized pieces)
Onion - 2 nos (finely sliced)
Ginger-garlic paste - 2tbsp
Tomatoes - 4 nos ( finely chopped)
Chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Chicken Masala powder - 2 tbsp(Eastern Chicken Masala)

For Roasting
Coconut - 1/2 (grated)
Shallots - 6 nos
Dry Red Chillies - 3 nos
Coriander seeds - 3 tbsp
Whole Spices - Cardamom-2, Cloves -6, Cinnamon - 2 small sticks, Fennel seeds - 1/4tsp

For Seasoning (Tadka)
Dry Red Chillies -2nos
Curry leaves - 2 springs
Oil - 1tbsp

Marinate chicken pieces with chilli powder, turmeric powder and salt. Keep it aside ( for 30 minutes).
Dry roast all the ingredients 'for roasting' in a non-stick pan.Once done, grind it into a fine paste.Keep it aside.
Heat 2 tbsp of oil in a kadai. Saute Onion until it turns transparent .Add ginger-garlic paste, fry for 2 minutes .Now add chicken masala powder fry for a minute. Add in chopped tomatoes and chicken. Mix well, cover it and cook in high flame until it boils. Now turn down to low and cook until chicken is done. Add ground masala paste to it, mix well and bring it to boil. Now add salt if required. Cover the lid, turn the flame down to low for about 5 minutes. Oil floats on top of the curry, indicates, the curry is done.
Heat a tbsp of oil, temper with curry leaves and red chillies.Pour it over the curry, mix well.

Delicious  Malabar Chicken Curry is ready to be used with Rice/Puttu/Appam/Chappathi or even Puri.