Wash and marinate the chicken in sour-cream, garlic powder, garam masala, turmeric, chilli powder and salt and set this aside for 2 to 4 hours. Chop the onion finely and fry it in oil till golden brown, keep it aside.
In the same oil fry the coconut, till light brown and add the fried onion and coconut in a blender along with fresh garlic, cloves, bay leaves, pepper, sesame seeds and grind to a very fine paste.
Heat oil in a heavy bottom vessel and add the ground paste to it cook for 10 mins
Add chopped tomatoes and cook for another 3 mins, then add garam masala, turmeric and chilli . Fry the mixture well. Add chicken , salt and water. Cover tightly with lid and cook till the chicken turns tender.
When done garnish with coriander leaves.
Serve with garlic bread ,nan or hot plain rice.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.