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Marinate the chicken for an hour and half with curd.
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Fry the onions in oil till light brown.
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Strain the onions from oil and make a smooth paste.
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Heat the pan with the remaining oil and add onion paste and sauté.
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Add ginger garlic paste.
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Add turmeric and red chilly powder and curry leaves and sauté.
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Add the chicken into the pan and stir to mix nicely with the spices.
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Add salt.
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Cook or bhunao in low flame for 25 to 30 minutes till the water gets evaporated and oil gets separated from the spices.
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pour in the coconut milk.
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Cover cook for another 15 minutes for the flavours to get amalgamated together.
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Break some green chillies.
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If the curry is thick add 1/2 cup of water and salt if needed at this stage.
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Serve with steamed hot rice.