Chicken Khuri - cooking recipe

Ingredients

1/2 kg chicken, cut into small pieces
2 tablespoons gram flour
1 large onion, finely chopped
2 cups low-fat plain yogurt, beaten
1 1/2 teaspoons coriander powder
1 teaspoon cumin powder
1/4 teaspoon turmeric powder
1 tablespoon ginger-garlic paste
4 tablespoons oil
1/4 teaspoon garam masala powder
1 tablespoon ghee
1/4 teaspoon methi seeds
3 -4 red chilies
1/4 teaspoon cumin seed
salt
To be ground into a paste
4 teaspoons roasted sesame seeds
2 tablespoons fresh coconut, grated
8 -10 pistachios
8 -10 almonds
4 -5 green chilies

Preparation

Heat oil in a skillet.
Saute the onion in it till it turns light brown.
Add ginger-garlic pastes and saute till the raw smell is gone.
Add turmeric, corriander, cumin, garam masala powders and salt.
Fry well.
Now, add the chicken pcs.
Stir-fry, allowing the spices to blend with the chicken.
Fry until the chicken is nicely browned.
Cook for 15-20 minutes on low flame.
Put the yoghurt in a bowl.
Add gramflour, 1/2 cup water and the ground paste to it.
If the mixture is too thick, you can add some more water.
Add the yoghurt mixture to the chicken.
Bring to a boil on low flame, stirring all the time, to prevent curdling.
By now, the chicken will be tender.
Check for this.
If not, then cook for a few more minutes on low flame.
Just before serving, prepare the following seasoning:
Heat ghee in a pan.
Add methi seeds, cumin seeds and red chillies.
Once these stop sizzling, toss this mixture into the chicken.
Stir well and serve hot with rotis, naan or parathas.