South Indian Chicken Curry

Clean the chicken and marinate with yogurt, coriander powder, 1 teaspoon chili powder and 1 tablespoon ginger-garlic paste for at least 30 minutes.

Make a smooth masala paste of remaining ginger-garlic paste, shredded coconut, poppy seeds, turmeric, remaining chili powder, cloves and cardamom with a few tablespoons water.

Heat oil in a pan and add the onions. Fry until they start turning color and add the masala paste. Fry until the color and aroma change. Add the chicken with the marinade, mix well.
Add the 1 cup of water, cover with a lid and cook on medium heat until the chicken is done and the gravy thickens. Add salt, lemon juice and coriander leaves; mix well. Remove from heat and serve hot with rice or roti.