Ingredients
2 lb. chicken, cut into pieces

Chicken marinade:
1 tsp red chilli powder
1 tsp cumin powder
1 tsp cinammon powder
1/2 tsp turmeric powder 

3 tbsp coconut
3-4 red chillies
2 green chillies
4 dry red chillies
1 lemon size ball of tamarind or 1 large tomato
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp poppy seeds
1 1/2 tbsp coriander leaves
5-6 flakes of garlic
1" piece ginger
2-3 cloves
1" cinammon
2-3 cardammoms
2 tbsp cashewnuts
2 onions, sliced finely
4 tbsp ghee (clarified butter)
Salt to taste
Coriander leaves, chopped

Method
Blend together to make a smooth paste ingredients 6 to 20.
Marinate the chicken in the marinade for about 1 hr.
Fry in 1 tablespoon ghee till browned and done.
Drain and set aside.
Heat remaining ghee and fry the onions till well browned.
Add the masala and fry till the oil begins to seperate.
Now add the chicken pieces and salt and simmer till chicken is cooked.
Bring it a boil and remove.
Garnish with chopped coriander leaves.