Ingredients:

Chicken breast                : 1 pc

Cloves                             :3 pcs

Cinnamon                        : 1"pc

Garlic                               : 2 cloves

Ginger                              : 1/2"pc

Onion                               : 1 big

Curd                                 : 1 tbsp

Tomato                             : 1medium

Coriander pdr                   : 2 tbsp

Chilli pdr                          : 1 tsp

Turmeric pdr                     : a pinch

Green chilli                       : 1

Grated coconut                 : 1 cup

Cashew                             : 4nos

Poppy seeds                     : a pinch 

Oil                                    : 2-3 tbsp

Salt to taste

Coriander to garnish

Method:

Wash and tenderise chicken pieces and cut into medium pcs. Mix chilli pdr (here I used kashmiri chilli pdr) turmeric pdr, little salt and yoghurt together and marinate the chicken pcs for half an hour.

Cut onion roughly and mince it in a mixie along with garlic, green chilli and  ginger  and keep aside.

Grind coconut, cashew and poppy seeds together to a paste and keep aside.

In a kadai heat oil add cloves and cinnamon, add the minced onion and saute it the raw smell goes.

Now add the coriander pdr and mix well,then add the chopped ( you can even grind tomato to  puree) tomato and saute again.  Then add the marinated chicken  and mix well and close it and cook it in a low fire till the chicken becomes soft.  

Then add the ground coconut to this and mix well, check the gravy, if its too thick add a little water and let it cook for a few minutes.  Switch off the stove and garnish with coriander leaves. Serve hot with chappathi or nan.