1Marinate chicken pieces in eastern Chicken Masala and salt.
2Leave for ten minutes.
3Grind ingredients 4, 5 and 6 in to a fine paste and set aside.
4Heat oil in a vessel, crackle mustard and fry onion.
5Add the paste and stir well.
6Add chicken, three cups of water and cook till done.
7Add curry leaves and serve hot.