Wash the chicken well. Pat dry with a kitchen towel.

Heat the oil in a pan. Add shah zeera. When it turns brown, add the cinnamon sticks and the cardamom pods. Cook for a minute. Now, add the sliced onions and cook till they are light golden.

Now, add the ginger garlic paste and cook for half a minute. Add the chopped green chillies and cook for another half a minute. Add the turmeric and the red chilli powder and cook for a few seconds. Make sure that the masala doesn't burn.

Now add the chicken into the pan and cook till it is half done. Add a little water if needed.

For the masala:Meanwhile in a separate pan, dry roast the peanuts, dried coconut, sesame seeds and the melon seeds. Grind them fine.

Whisk the curd in a bowl and add this to the chicken. Now add the ground masala and mix well. Add salt to taste and cook till the masala and the chicken is cooked. The dish is cooked when the masala starts leaving oil into the pan.

Garnish with coriander. Serve hot with phulkas or steaming rice along with onions and lemon.