A perfect accompaniment to Ghee Rice or Parathas or even Dosa! This is a mild, delicious chicken gravy dish that goes with pretty much everything!
Find the original recipe here and below is my take on the recipe.
Ingredients
Chicken 1 lb/ 1/2 kg
Ghee/Clarified Butter 4 tbsp
Cinnamon Stick 2 inch piece
Bay leaf 1
Onion 1 sliced
Tomatoes 2 sliced
Ginger-Garlic paste – 2 tbsp
Green Chili 2 slit
Turmeric powder 1/2 tsp
Coconut milk 1/2 cup
Cilantro 1 bunch divided
Salt to taste

Dry roast and grind
Dry red chili 7
Coriander seeds 3 tbsp
Cinnamon stick 1 inch
Cardamom 2
Cloves 4
Cashew 4
Add the following at the end and grind to paste with a little bit of water.
Coconut 1/4 cup (fresh, grated)

Method
Dry roast and grind the dry spices to a fine powder and then add the fresh grated coconut and grind further to a fine paste. Add a little bit of water if needed.
In a pan, add ghee. Throw in the cinnamon stick and bay leaf. Let it sizzle for a second or two.
Add chopped onion, turmeric powder, salt and fry till light brown. Add ginger-garlic paste and mix well.
Add chicken and mix well.
Add chopped tomatoes and sauté till soft.
Add ground masala paste and sauté a bit more.
Add some water and coconut milk. Check seasoning.
Stir in chopped cilantro, cover and cook till done.

If cooking in a pressure cooker, cook till three whistles and turn off heat and let cool naturally.
If cooking in IP, after sautéing everything, just cook in the poultry setting with natural release.

Garnish with some more chopped cilantro.