Kolhapuri Chicken

PREPARATION

1. In a mixing bowl, add 300 grams chicken, 100 grams yogurt, 1 tablespoon ginger garlic paste, 2 tablespoons lemon juice, 1 teaspoon turmeric, 1 teaspoon salt and mix it well.
2. Marinate for 1 hour.
3. Take a pan, add 2 tablespoons sesame seeds, 2 tablespoons poppy seeds and dry roast for 3 - 5 minutes.
4. Then, add 75 grams coconut and dry roast until it turns golden brown in color.
5. Remove it from heat and transfer this into a blender, add 100 grams onions and blend it into a paste.
6. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon cumin, 1 bay leaf, 1 cinnamon stick, 1 pod black cardamom, 4 - 5 pods cloves and stir well.
7. Then, add 130 grams onions and fry till translucent or until it turns golden brown in color.
8. Add 1 tablespoon ginger garlic paste and mix it well.
9. Now, add 1 tablespoon green chili, 120 grams tomato and mix it well.
10. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
11. Add the blended mixture in it and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Add 1 teaspoon salt, 1 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon garam masala and mix it well.
14. Then, add the marinated chicken and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Now, add 300 milliliters water and mix it well.
17. Cover it with lid and cook for about 20 - 25 minutes on medium heat.
18. Open the lid and give it a nice stir.
19. Add 1 tablespoon coriander and mix it well.
20. Cook for another 5 - 7 minutes on medium heat.
21. Remove it form heat.
22. Garnish with coriander.
23. Serve hot.