Murgh Nariyal

Ingredients:
Chicken 500 grams
Coconut shredded 250 gms
Onion 2 nos
Ginger 1 inch
Garlic 8 pods
Geen chilli 4 nos
Bay leaves 2 pcs
Black pepper whole 4-5 nos
Black elachi 1pc
Jeera powder 1 tsp
Correinder powder 1 tsp
Turmeric powder 1 tsp
Madras curry powder 1 tsp
Lemon juice 2 tbsp
Salt as per taste
Oil 2 tbsp

Method:
Clean chicken and marrinate with lemon juice and keep aside for 30 to 40 minutes. Now grind onion, garlic, ginger & green chilli and make fine paste. Now take oil in a thick pan and add paste of onion, garlic, ginger & chilli paste and cook till it is brown color. Later add all dry & powder masala and stir continously till you get aroma. Now add coconut & mix well till you find oil starts leaving. When oil starts leaving add 2 glass of water and mix well and let it get a nice boil. As soon as it boil add chicken and mix well and cover the pan and let it cook for 20 to 30 minutes on slow gas. After 20 to 30 minutes check gravy will be thick and chicken is soft & tender & ready to serve with hot naans .....