Spicy Chicken Sukha

Spicy Chicken Sukha ( Kori Aajadina )
4 Servings

Chicken : 1 KG (no boneless please)
Chilli Powder: 2 T-Spoon
Coriander powder: 1/2 T-Spoon
Lemon: 1 Lime ( 1/4th cup lime juice seedless)
Salt: 1 T-Spoon (as per taste)
Turmeric Powdeer: 2 T-Spoon
Garlic: 3 T-spoon( finely chooped)
Garlic: 10 cloves(finely chopped)
Red Chilli: 15 whole (to make extreme spicy use 20)
Fenugreek or Methi Seeds: 1 T-Spoon
Coriander Seeds: 3 T-Spoon
Cinnamon: 2
Cardamon: 2 small pieces
Pepper Corn: 5 or 3/4 spoon of pepper powder
Jeera: 1 T-Spoon
Coconut Grated: 1 full cup for medium spicy (3/4th cup for more spicy)
Coconut Oil: 8 T-Spoon (Typical Manglorean use coconut oil if else replace with sunflower oil)
Onion: 2 medium sized

Step 1: Cut chicken into medium pieces (Dont use Boneless chicken)
Step 2: Mix Chiili powder, Lime, Salt, coriander, 1 spoon of turmeric
Step3: Marinate Chicken pieces with above mixture for an hour minimum
Step 3: Heat 4 T-Spoon, fry 1/2 onion chopped vertically fine, Garlic, Garlic, Red Chilli,Fenugreek or Methi Seeds,Coriander Seeds, Cinnamon,Cardamon,Pepper Corn, Jeera for 20 minutes on medium flame
Step 4: Cool it for 5 mins
Step 5: Grind the mixture along with ginger and a T-spoon of turmeric for 5 mins with 1/4 cup of water
Step 6: Add 1 cup of grated coconut and grind for 2 mins
Step 7: Remove 3/4 of the grinded mixture and keep it aside( this mixture is lightly grinded)
Step 8: Add 1/4 of water to remaing 1/4th and grind till its fine paste
Step 9: Heat 4 Tspoon of oil, add remaining 1and half onions vertically finely chopped, till light brown
Step 10:Add the marinated chicken and fry in high falme for 5 mins
Step 11: Add the lightly grinded mixture to the chicken and fry for 10 mins on high flame
Step 12: Add the grinded mixture now and cook on low falme for 10 mins
Step 13: Serve with Phulka's, naan or chapati