Method:

1. Dry roast the dry red chilies on a hot pan, stirring frequently, till they turn slightly darker and begin to release their aroma. Take off and keep aside.

2. Grind the roasted dry red chilies, coriander and cumin seeds, fenugreek seeds, black peppercorns, turmeric powder, grated coconut, 2 of the onions, garlic, and tamarind pulp into a smooth, thick paste in a food processor. Do not add any water while grinding the masala.

3. Heat the oil in a wide, heavy-bottomed pan on a medium flame. Add the remaining onion and fry till golden.

4. Now add the chicken and stir-fry until it begins to brown.

5. Add the wet masala paste you made in the above steps and fry, stirring frequently, till the oil begins to separate from the masala. This should take between 10 to 15 minutes.

6. Add 1 1/2 cups of hot water to this masala and stir to mix well.

7. Bring to a boil, simmer and cook for 10 minutes. The gravy should be fairly thick (like a thick porridge consistency). Turn off the fire.

8. Garnish with chopped fresh coriander and serve with plain boiled rice or fresh rolls.