Ingredients
1 whole chicken, cut into small pieces
4 tablespoons of freshly ground pepper
3 tablespoons of coconut paste
2 tsp chilli powder
2 tsp cumin powder
3 tsp dhania
1/2 tsp turmeric
2 large onions, sliced finely
2 cloves
1 cinammon stick
2-3 cardamoms
2 tomatoes , cut into small cubes.
1 tomato , blended to a smooth paste
3 tbsp cooking oil or ghee(clarified butter)

Blend to a smooth paste:
1" piece ginger
2-3 garlic

Method
Marinate the chicken in salt and 2 tablespoon of pepper for 
1/2 an hour.
Fry the chicken in 1/4 of the oil, drain and set aside.
Fry the onions in rest of the oil till it turns translucent.
Add the cloves, cinammon and cardammom and fry for a minute.
Now add the ginger-garlic paste and fry till the paste turns brown.
Add the spices(red chilli powder, etc) and stir in for a minute.
Now add tomato, coconut paste and the remaining pepper.
Fry for a while till the whole mixture loses all moisture.
Now add the tomato paste.
Add the chicken pieces and stir till all the chicken is well covered with the masala.
Add 1-2 water and keep covered for 10 minutes.
You can add more water to get a gravy.
Serve hot garnished with chopped coriander leaves.
You can eat this with either roti or plain rice/dal.