First, wash the chicken thoroughly and let it drain.

Meanwhile, prepare the masala. Slice the onions lengthwise and roast them on a skillet with 1 teaspoon oil until golden brown. Finely chop the coconut and roast it as well.

Once the onions have cooled, grind them in a blender. Grind the coconut separately. By now, the chicken should be marinated. Heat oil in a large pan, add cumin seeds and let them splutter. Add the ground onions and sauté until golden. Add ginger-garlic paste and cook well. Stir in the yogurt, then add all the spices and tomatoes. Sauté until golden, then add the butter and ground coconut. Cook until the oil separates on top, then add the marinated chicken.

Cook the chicken thoroughly. In a separate pot, boil water and keep it ready. Add water as needed to adjust the gravy to your desired consistency. Garnish with fresh cilantro.