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Dry roast sesame seeds, cumin seeds, and poppy seeds till it starts to give out its aroma, but don't roast it till it changes its color.
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Add these seeds to the paste ingredients and grind them to a fine paste using 1/4 cup of water and keep aside.
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Heat ghee in a kadai and add the whole spices and let them crackle
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Add chilies, onion, and salt and saute till onion turns soft and translucent.
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Add ginger garlic paste and saute till the raw aroma goes away.
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Add chicken, mix everything together and fry for 5 mins till it starts to sweat.
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Cover the pan and cook the chicken for 5 more mins in its own juices.
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Add 2 cups of hot water, cover and cook the chicken till its almost done.
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Add the coconut paste and simmer for 10 mins or till the chicken is cooked.
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Switch off the flame and let the chicken sit in the curry for an hour before serving.