Method

1. Grind ginger and garlic to a paste. Apply this paste to the chicken pieces and keep aside Grind together dry coconut, black cumin seeds, poppy seeds, coriander seeds, red chilli seeds, cardamoms and 8 cloves, adding a little water and reserve this masala paste
2. Heat 1 tbsp oil in a heavy bottomed pan and add cinnamon, red chilli pieces, cashew nuts, raisins and remaining cloves.
3. Stir fry till cashew nuts turn golden brown.
4. Add chicken and fry well. Lower the flame and cover the pan.
5. Put a little water on the lid and cook till almost done Heat the remaining oil in a large pan and add onion. Fry till it becomes translucent.
6. Add masala paste and stir fry. Add yoghurt and stir for two minutes Add the chicken and 2 cups of water, and bring to boil Add coconut milk and stir well. Boil only once to avoid curdling Serve hot with trikoni puris.
7. For the trikoni puris (trikoni='3-cornered'): Mix 2 cups wheat flour, 1/4 tsp. salt, 2 tbsps oil and enough water to make a stiff dough Make lemon-sized balls and roll each one into a 10 cm disc Cut each disc into two triangles, discarding edges Make all triangular puris, and deep fry in batches in hot oil.