Wash chicken properly and marinate it with 1 teaspoon red chilli powder, turmeric powder and salt. Keep it for 1 hour.

In a heavy bottom pan, add 1 tablespoon of oil and to this add half the chopped onions. Saute till they are dark brown.

Now, to this add marinated chicken and saute for 5-6 minutes. Add 3-4 cups of boiling water and cover it with a lid. Let the chicken cook for 10-15 minutes on medium falame.

In a kadai dry roast grated coconut to brown colour and keep it aside.

Now in the same kadai, add 1/2 tablespoon oil and remaining onions, ginger and garlic. Saute till they are dark brown in colour. Switch off the flame and keep them for cooling.

In a mixer jar grind together roasted coconut, onion-ginger-garlic and coriander, to a smooth paste.

Take a heavy bottom vessel and add remaining oil to it. Now add the ground vatan or coconut onion paste and saute till brown.

To this add red chilli powder, chicken masala and kanda-lasun masala and mix well.

Now add cooked chicken and chicken stock. If required add more salt and water. Bring to a boil.
Your zanzanit gavran chicken rassa is ready! Serve hot with bhakri and Indrayani rice.