Ingredients:

Chicken               : 1/2 kg
Shallots               : 8 nos
Onion                  : 1
Tomato                : 1
Chilli pdr             : 2 tbsp
Coriander pdr      : 3 tbsp
Turmeric pdr       : 1/4 tsp
Clove                   :  2 pc
Cinnamon            : a small pc
pepper                  : 1 tsp
Garlic                   : 5 cloves
Ginger                  : 1 small pc
Green chillies       : 2 nos
Grated coconut     : 1 cup
Curry leaves         : 1 sprig 
Coriander leaves  :  1/2 cup chopped
Lime juice            : 1 tsp
Salt to taste
Oil  as required

Method:

Cut chicken into small pieces and wash it thoroughly.

Heat 1 tsp of oil in a kadai, add cinnamom, cloves, pepper and fry it for a min. Reduce the flame, add chilli pdr and  coriander pdr and fry this till the raw smell goes. Grind it with shallots, ginger and garlic to a smooth paste.
Marinate chicken with salt, turmeric pdr and 2 tablespoon of the ground paste and lemon juice. Keep it for 20 mins.
Grind coconut into a smooth paste and keep aside.

Heat 1 tbsp of oil in a kadai add chopped onion till translucent. Add the remaining ground paste to this and saute it for 2 mins and add tomato pieces to this.  Add chicken pieces to this and cook till it become soft. Add little water if necessary.  Add little salt also for the masala.
Now add the coconut paste and mix well. The gravy should be slightly thick .