6 pieces chicken breasts,
2 onions fried and ground to paste*,
200 ml coconut milk,
2 tbsp cornflour,
1/2 tsp red chilli powder,
1 tsp coriander powder,
1 tsp garam masala or chicken masala,
Salt to taste,
Oil for frying,
1 tbsp ginger-garlic paste,
1/2 tsp green chilli paste or red chilli powder,
1/2 tsp turmeric powder,
1 tbsp thick curd,
Salt to taste.
Chopped coriander leaves,
Clean chicken and marinate with the ingredients for 1 hour or more.
Heat oil in a pan and saute the onion paste till golden brown. Add red chilli powder, garam masala and coriander powder to the onion paste. Fry for a minute and then add the coconut milk. Let this mixture cook for some time. Mix some water to the cornflour to form a smooth paste of pouring consistency. Ensure no lumps are formed in this paste. When you find a layer of oil on this gravy, add this paste to it. Mix well. Add the marinated chicken to this gravy. Cook the chicken in the curry. Once chicken is cooked garnish the chicken curry with chopped coriander leaves and onion rings.
* To prepare onion paste, fry some onion in oil till it turns transparent. Then grind the onion to paste. Fried onion paste gives a different flavour to the curry. Alternatively, you can use usual onion paste or finely chopped onion too.