Ingredients 

• 1kg chicken thighs cut into 4
• 2 small onions finely chopped
• 6 table spns black pepper corns
• 4 pods cardamom
• 2 table spns corriander powder
• 3 table spns refined cooking oil
• 3 table spns coconut oil
• 4 dried chilli
• 6 table spns dessicated coconut
• 1 teaspoon musturd seeds
• Curry leaves
• Salt to taste

• Add the pepper corns to the frying pan and quickly roast it. Let it cool and grind to powder. 
• Add the dessicated coconut to the frying pan and quickly roast it without browning it and set aside. 
• Add the refined oil to the pan and add the cardomom pods. Fry until it gives out an aroma, then add the onions. Fry the onions until it turns transparent. 
• Add the chicken pieces and fry until it turns colour. Add the salt, pepper powder and corriander powder and cook covered under a low fire for 20 minutes stirring occasionally to prevent burning. 
• When the chicken is cooked, Mix the dessicated coconut 
• Heat another frying pan and fry the musturd seeds curry leaf and the dry chill is in coconut oil. Add this to the chicken