PREPARATION

1. In a mixing bowl, add 970 grams chicken, 1 tablespoon garlic paste, 1 tablespoon ginger paste, 1 teaspoon salt, 1/2 teaspoon turmeric and mix it well.

2. Marinate for 1 hour.

3. In a blender, add 6 dry red chili, 1 teaspoon coriander seeds, 4 pods cloves, 10 black peppercorns, 1/2 teaspoon cumin seeds, 1/2 teaspoon caraway seeds, 4 pods green cardamom, 2 pods black cardamom, 40 grams coconut,

2 teaspoons poppy seeds and blend it into a fine powder.

4. Take a pan, add 25 grams coconut, 3 dry red chili, 1 teaspoon coriander seeds and roast for 3 - 5 minutes or until it turns golden brown in color.

5. Remove it from heat and transfer this into a blender, add 1 tablespoon garlic, 1 teaspoon cumin, 1 1/2 tablespoons green chili, 5 grams coriander, 2 tablespoons blended masala, 65 milliliters water and blend it into a paste.

6. Keep aside.

7. Heat 30 milliliters oil in a heavy skillet, add 1 tablespoon garlic paste, 1 teaspoon ginger paste and stir well.

8. Then, add 135 grams onions and fry till translucent or until it turns golden brown in color.

9. Add 1 teaspoon salt, 1 teaspoon turmeric and mix it well.

10. Now, add the marinated chicken and mix it well.

11. Cook for 5 - 7 minutes on medium heat.

12. Add the prepared paste and mix it well.

13. Cover it with lid and cook for 5 - 7 minutes on medium heat.

14. Open the lid and give it a nice stir.

15. Again cover it with lid and cook for 8 - 10 minutes on medium heat.

16. Open the lid and give it a nice stir.

17. Garnish with basil leaves.

18. Serve hot.