Cut, clean and wash the chicken pieces.

Add salt, turmeric powder and keep it aside.

Fry the grated coconut in a kadai (without oil) until light brown and grind with mint leaves, sesame seeds, cinnamon, cloves and cardamom.

Heat oil in a pan or a kadai.

Add the onions and fry until brown.

Add the ginger garlic paste.

Add the chicken, chilly powder, coriander powder and saute` for few minutes.

Add the tomatoes and ground mixture.

Add little water.

Cook on medium flame for 10 minutes or until the gravy thickens.

Garnish with fresh cut coriander leaves.

:- Serve with plain rice, parathas and chapathis.