Restaurant style spicy chicken curry

For Marination:
Chicken – 500gms
Ginger garlic paste – 3tbspn
Red chilly pwd – 1 tbsp
Garam masala pwd – half tsp (optional)
Turmeric pwd – ¼ tsp
Lemon juice – 1 tbsp
Salt to taste

Ingredients for Masala:
Oil – 3 tbsp
Cumin seeds – 1 tsp
Bay leaf – 1
Green cardamom – 2
Cloves – 3
Black peppercorns – ½ tsp
Star anise – 1
Coriander seeds – 1 tsp
Sesame seeds – 1 tsp
Garlic paste – 1 tsp
Onion – 2
Tomato – 2

Ingredients for Gravy:
Red chilly pwd – 1 tsp
Garam masala pwd – ½ tsp
Thick coconut milk – 2 tbspn
Salt to taste

Method:
Marination:

• Wash chicken pieces well.
• Make a marinade of ginger garlic paste, red chilly pwd, garam masala pwd, turmeric pwd, salt & lemon juice. Marinate for about 30 minutes to 1 hour

Masala:

1. In a non-stick pan, heat up oil. Add all spices and saute for a minute. 
2. Add cumin seeds, coriander seeds, sesame seeds, garlic paste.
3. Sauté till spices start to change its color.
4. Add sliced onion and cook for another 5 mins.
5. Add tomatoes and cook till they become tender.
6. Turn off heat and let it cool.
7. Add this fried masala to a blender and grind to smooth paste. If required add little water while grinding. Keep aside.

To Prepare Gravy:

1. Heat oil. Add the marinated chicken and fry for about 5 mins. 
2. Add red chilly pwd, garam masala pwd, salt, mix well and cook for 5 mins.
3. Add the ground masala. Add thick coconut milk. Mix well.
4. Add water to desired consistency, cover and cook for 10 to 15 mins. 
5. Keep stirring every 2 mins to avoid curry sticking to the bottom of the vessel.
6. Once chicken is tender, switch off the stove. The curry is ready… Garnish with coriander leaves and serve hot with biryani/chappati/ghee rice