Ingredients
1. Boneless, skinless chicken pieces (8to 10 about 1,5 pounds)
2. sliced potatoes (2med.)
3. sliced onion (1big)
4. green peas (1/2c)
5. sliced carrots (2long)
6. curry leaves (1sprig)
7. coriander powder (1tbsp)
8. chicken masala powder (3tbsp)
9. chopped tomato (1med.)
10. mustard seeds (1/2tsp)
11. black pepper powder (1/2tsp)
12. chili powder (1tbsp)
13. oil (3tbsp)
14. coconut milk (1/2c)
15. water (as required)
16. crushed ginger (1 half inch piece)
17. crushed garlic (3-4 pods)
18. cilantro (a few)

For marinating the chicken:-
1. Yogurt (2tbsp)
2. black pepper powder (1/2tsp)
3. garlic paste (1tbsp)
4. ginger paste (1tbsp)
5. chilly powder (1tbsp)
6. turmeric powder (1/2tsp)
7. chicken masala (2tbsp)

Method of preparation:-
1. Take chicken, clean it and cut it into medium size pieces. Take a bowl, mix all the ingredients of marinate in it and put the chicken pieces in it. Keep the bowl aside to marinate the chicken for about 30 minutes to 1 hour.

2. Take a pan, heat oil in it and fry mustard seeds in it until they get splutters. Then add the onions in it and saute them until they get golden brown. Then add crushed garlic and ginger and saute them for few seconds. Add tomatoes in it and cook them until they get soft. Add cilantro and curry leaves in it and saute them.

3. Then add cumin powder, black pepper powder, chilly powder, coriander powder, chicken masala powder in it and saute them. Now add marinated chicken, vegetables, water and salt according to taste in it.

4. Turn down the heat to low, cover the pan and keep it to simmer for about 15 minutes until the vegetables get cooked and chicken gets soft. Cook it by stirring irregularly. Then add coconut milk in it and mix it gradually until the gravy gets thickened. When it gets ready then serve it with rotis or chapattis or rice.