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