Telangana Chicken Curry

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Ingredients
Onion - 1 (finely chopped)
Tomato - 2 (diced or pureed)
Oil - 2 tblsp
Bay Leaf - 1
Curry Leaves - 1 spring
Cumin seeds - ¼ tsp
Corriander leaves (Cilantro) - handful (finely chopped)
 
To Marinate
Chicken - 1.5 lb 
Turmeric powder - 1/4 tsp
Lemon juice - 2 tsp
Salt - 1 tsp
 
List I (To grind)
Ginger - 1" piece
Garlic - 8 cloves
Fennel Seeds - 1 tsp
Shallots - 7
Green Chillies - 3
 
List II (To dry roast and powder)
Grated Coconut - 1/4 cup
Dry red chillies - 10
Corriander Seeds - 3 tblsp
Curry Leaves - handful (2 springs)
Whole Peppercorns - 2 tsp
Whole Garam Masala - 2" piece cinnamon stick, 3 cloves, 3 cardomom, 1 star anise, 3 kalpasi

  

Method
1. Cut the chicken and cut it into medium size pieces. Marinate it with salt, lemon juice and turmeric powder for atleast half an hour.
2. Dry roast the ingredients under 'List II' on low flame till the coconut turns golden brown in colour. After it cools make a powder of it and keep aside.
3. Make a paste of the ingredients under 'List I'. Keep this aside.
4. Heat the oil in a heavy bottomed pan and add the cumin seeds and bay leaf.
5. Add the chopped onions and fry till it becomes brown in colour.
6. Add the ground paste of 'List I' and fry till the raw smell is gone.
7. Add the marinated chicken and fry for few minutes. The chicken releases lot of water. 
8. Now add the remaining ingredients - tomato puree, powdered mixture of 'List II', required salt and water. 
9. Cover and cook for 15-20 minutes. By now the chicken pieces will be completely cooked.
10. This is the right time to check for salt and other spices. Adjust anything if needed. 
11. Cook uncovered till the oil floats on top of the gravy. 
12. Add the finely chopped cilantro and fresh curry leaves and switch off. Keep the gravy covered till you are ready to serve.