Heat 2 tbsp of oil in a pan or a kadai.

Fry the chicken in it on a medium heat for about 4 mins.

Add 2 tsp of chicken masala and fry for 3 more mins.

Add 1/2 cup of water and cook, till 1/2 done.

Heat 2 tbsp of oil in a pan or a kadai.

Fry the onions along with chillies, ginger and garlic for about 4 mins on a medium flame.

Add chicken masala and fry for a minute.

Keep adding a little bit of water to make sure that the mix does not dry up or stick to the vessel.

Add the chicken stock cube and stir for about 5 mins on a medium flame and make sure that the mix is tender and the onion is translucent.

Add the 1/2 cooked chicken and mix thoroughly.

Cover and cook on a low flame for about 10 -15 more mins, till the meat is tender.

:- Make sure that the vessel is covered. The idea is to cook the chicken in the steam of the gravy, alternately, you can pressure cook accodingly.

Add ketchup and mix well.

Add a bit more water, if neccessary to stop the gravy from drying up.

Cover and cook for 3 mins.

Add the grated coconut/coconut cream.

Add 1/4 cup of water and the instant potato mix and mix well to form a thick gravy.

:- You can add more/less potato/water to suit your own preference.

Bring down to low flame for about 3 mins.

Hold for 3 - 5 mins, before serving.

Tips:- :- You can microwave the chicken on medium power (on a 850W) for around 12 mins, while doing step 6. Just mix it with some chicken masala. :- You don`t have to add salt, if you are using chicken stock cubes. Stock cubes may contain Mono Sodium Glutamate (aginomoto) and may not be suitable for all.br> :- The onion used is the size of a normal tennis ball.

***Note : Chicken masala is availiable in most ethnic food stores. Instant potato mix powder and chicken stock cubes are availiable in most supermarkets.(safeway, tesco, etc)