1. Chicken breast        500 gm (diced into 1 inch cubes)

2. Garlic (chopped)        1 tsp full
3. Ginger (chopped)       1 tsp full
4. Coconut Milk             1 carton coconut cream(250ml)
5. Corn flour                 ½ tsp
6. Oil                           2 tbsp
7. Ghee                        1 tbsp
8. Mustard seeds           1 tsp
9. Curry leaves              10-15
10. Shallots                  6-8 medium
 

11. Red chilly powder         ½ tsp
12. Paprika                       1 tsp
13. Coriander powder         1 tbsp
14. Turmeric powder          1 tsp
15. Black pepper powder    ½  tsp
16. Garam masala             ¾ tsp full
(which consists of 3 cardamom, 3 cloves and ½ inch cassia bark-powdered finely together)        
17. Fennel powder (fennel seed powdered)              1 tsp
18.  Salt                                As required
19. Tomatoes                         2

1. In a saucepan, cook the diced chicken with chopped ginger, garlic, coconut milk and ½ tsp corn flour till the meat become tender.

2. Heat oil and ghee in another saucepan and add mustard seeds. Allow them to splutter.

3. Next, add curry leaves, chopped onions and fry till onions turn golden brown.

4. Mix ingredients 11-18(spices) in a little water and make a fine paste.

5. Add paste to the fried onions and sauté until the lovely aroma of cooked spices emanate.

6. Add chopped tomatoes and cook till soft

7. When done, add to the cooked chicken, give a good stir and cook till gravy thickens.