Take a pan and roast the powders in low flame mentioned under Marinade.First the coriander powder must be roasted till it become dark brown in color and then the chilli powder, garam masala powder and turmeric for a few second.

Add the roasted masala to the chicken. To this add a juice of lemon and 1/2 tsp of salt and combine it well and marinate it for an hour

Mean while take a cast iron pan or any kadai. Heat the pan and add the coconut oil. When the oil is hot enough, add the crushed ginger and garlic and saute till the raw smell goes off.

Add onions, green chillies, a sprig of curry leaf and saute in a medium flame, till the onions become translucent

After this add 1 tsp of garam masala powder and just mix it. Then add the tomatoes and cook till the tomatoes become soft

Add the marinade chicken to the onion tomato masala. Combine the chicken well in such a way that all the masala coated well. Usually there is no need to add any water to the masala as the heat releases the juices from the chicken. If you feel the gravy is not enough to cook the chicken you can add a 1/2 cup hot water

Cover and cook the chicken in a low flame for about 1/2 hour. Add salt if required. After 1/2 hour open and cook for another 10 minutes till the gravy thickens and get coated on the chicken.

Turn off the flame. Garnish with curry leaves. Serve hot and have with ghee rice or simply plain rice or paratha or chapati 😋