Take 2 tbsp oil in deep Pan, add cumin seeds.

Add chicken in pan and stir it well so oil will coat all over chicken.

Add turmeric, few chopped leaves of coriander, salt in it. Again stir it until chicken gets white.

Add 1/2 cup of water and put lid on it and cook it until it gets dry or 10-15 mins.

Take another pan and add 2tbsp oil in it. As soon as oil gets hot add half sliced onion and red chilli in it and fry it until onion turns golden brown. Take fried onion and red chilli with remaining oil in pan and grind it with ginger garlic and 3tbsp of coriander. Grind it until it become smooth paste

Now take coconut slices and grind them too. Do not add any water or oil as we don't want to make paste. Let it be little coarse.

Now let's turn to our gravy preparation.

Take all remaining oil in pan, heat it on medium flame,

Add cumin seeds, curry leaves, and green chilli and let it get little fry. Later add remaining half portion of sliced onion and fry them till it starts getting light golden.

Add coconut and roast them till it get golden colour.

Add our onion ginger garlic paste. And sauté it well and wait till mixture starts seperating oil. At this point start adding our spice powder (except Garam Masala) one by one and let them cook for another 3-4 mins.

Add curd in it and mix it well. Wait till water in curd get evaporate. This is time you add our cooked chicken in it. And stir it well so all mixture will coat chicken pieces. If you thing mixture is too dry add some water in it (1 cup)

Do not put lid on it as we have already cooked our chicken before.

Add salt (remember we have also added salt while cooking chicken. Add accordingly) tomato and Garam masala powder and give a nice stir. Let it cook for 3-5 mins more. Add chopped coriander leaves and serve it hot with naan or rice.