Clean and drain the chicken pieces. Marinate the chicken pieces using turmeric powder, lime juice, a pinch of salt and let it rest for 10 minutes.

In a pan, dry roast dry red chillies, cumin seeds, coriander seeds, black pepper corns gently. Cool it completely and grind it to a smooth paste using little chopped onion.

In a wok, heat 3 tablespoons sesame oil, chopped onions and fry till golden brown. Add the curry leaves. Add the chopped tomatoes and sauté till it turns mushy. Add the remaining salt.

Add the marinated chicken. Mix well. Close the lid and let it cook for five minutes.
Add the ground paste to the chicken and mix. Close the lid and let the chicken cook in it's own juices. Sprinkle little water when really needed. Let it cook for few more minutes.

When chicken gets cooked tender, switch off the stove.
Garnish with finely chopped coriander leaves.
Serve hot with steamed rice / rotis/dosas/pulaos/mild biryanis.

My Tip:

Don’t add too much water to the chicken while cooking. Too much of water takes away the actual taste of the chicken, makes the chicken pieces dry and non succulent. Semi gravy/ thick masala consistency gives the perfect taste so don’t make it too watery.