Spicy, if desired mild eliminate dry red chilli and black pepper. Serve bith basmati rice, nan or parothas

Method:
Boil a cup of water add 3 Tbs ginger, turmeric powder, cardamom and 2 tsp salt mix, add chicken cover the pan and reduce the heat to medium.

Turn chicken once in a while, cook till tander.

Heat  2 Tbs oil/butter in a skillet, add one after another red pepper, cloves, black pepper, fennel seeds, sesame seeds, poppy seeds and finally coconut. Roast till golden in color.

Blend into powder after it has cooled down, if necessary add little water.

In a large pan add rest of the oil/butter, after it is hot add cinnamon sticks, crushed garlic, blended ingredients and tomatoes, roast on medium heat.

When the oil starts separating add chicken, half of the broth and salt. Mix well, boil on medium heat for 10 minutes, if the gravy becomes very thick add more broth. Serve with nan or basmati rice.