For the marinade, take the bowl of chicken and add 1 tablespoon of Kitchen Treasures Chicken Masala, and ginger-garlic paste. Mix well and set aside for 30 minutes.
Heat oil in a pan and add red chillies, cumin, fennel and curry leaves. Saute well. Add onions and saute until they turn translucent.
Add tomatoes and salt. Stir until they turn slightly mushy. At this stage add the remaining Chicken Masala and water to make gravy. Add the chicken pieces and mix well. Let it simmer for 20 minutes.
When the chicken is cooked, add coconut milk and simmer for a few minutes. Garnish with crushed curry leaves and serve hot.
By Ria Samuel