Chicken - 500gm

Pepper powder - 1 tsp

Garam masala - 1 tsp

Red chilli powder - 2tsp

Garlic - 5 pods

Salt - to taste

Turmeric powder - half tsp

Red onion - 2 big

Tomato - 2 medium

Coconut milk – quarter cup

Water - quarter cup


Cut the onion into small pieces and the tomato into eight pieces. Make a fine paste of garlic, pepper, garam masala, turmeric powder, chilli powder and salt. (Keep half of the turmeric and chilli powder for onion masala)

Marinate the chicken with the above spice paste and keep aside for about 15-30 minutes. Cook the marinated chicken in a pressure cooker until well cooked. Heat oil in a pan; add the sliced red-onion. Fry until onions turn golden brown. Add two crushed garlic pods, turmeric and chilli powder. Stir well. Add the tomato and sauté well. Then add the cooked chicken pieces along with gravy into the onion mix. Cook for about 10-15 minutes on medium heat or until the chicken soaks up the masala. Add coconut milk and cook on a very low flame for about five more minutes. Serve hot with rice or chapathi