Chicken gravy served with parottas in India....yumm

Ingredients:
Chicken (with bone) - 200 gm
Red Onion - 1
Tomato - 2
cilantro + mint leaf - a handful
Potato - 2
curry leaf - 2 brig
Bay leaf - 2
fennel seed - 1 tsp
cinnamon (pattai)- 2 inch

Red Chilli powder - 1 tsp
Coriander powder - 3 tsp
Turmeric powder - 1/4 tsp
Salt - to taste

To grind :
Shredded coconut - 2 tbsp
Green chilli - 4
Cloves - 5
Cardamom - 4
Cinnamon - 1 inch
cumin - 1 tsp
(roasted)groundnut - 15 number

Ginger - 2 inch
Garlic - 3 pods

besan flour - 1 tbsp
Sour Curd - 2 tbsp

Method:
Chop the chicken pieces along with some skin and bone (approximately 150 - 200 gms).
Wash and clean the chicken . Apply Turmeric and keep aside.

Chop onion, Tomato separately and keep aside.

Grind ginger + garlic together.
Grind the other items given to grind and keep aside.

Heat 2 tbsp oil in a wok.
Add the fennel seeds, cinnamon, bay leaf and let the fennel get red.

Then add the chopped onion , curry leaf, cilantro, mint and saute till the onion becomes golden.
Then add the ginger garlic paste and saute well.
Now add the chopped tomatoes and cook till oil oozes out.

Then add the chopped chicken, chilli powder, coriander powder ,salt, potatoes and stir well.
Add a cup of water and cook the chicken for 15 minutes or till the meat is cooked completely.

Then add the ground masala/paste with 3 cups of water.
Let it come to a boil.

Beat the curd with besan/chickpea flour and add 1 cup water .
Pour this mixture into the boiling gravy.
Cook for another 30 minutes in medium heat.
The consistency of the gravy should be thin.

switch off flame.
Sprinkle a few slit green chillies, crushed cardamom (2) and close the lid.