Chicken in Yogurt gravy

The all time favorite recipe of our home. CHICKEN CURRY. It can be an accompaniment for Rice, Pulav, Chapatis, Paranthas and Naans. My freezer at home is best friends with chicken. I store them in Zip pouch bags in various categories and label them accordingly as per use. As i know the quantity required for a course of meal for two, i store them in a moderate way. I keep the chicken bones and boneless in separate pouches. This makes work easier for me. My Hubby is an ardent fan of chicken recipes, so I like trying out variant methods to suit his palette.

Ingredients
10-12 pieces of chicken 
 3 tbsp Vegetable Oil
2 Medium Onions
1/2 coconut paste
2 green chillies
2 tbsp Ginger-Garlic paste
1 cup yoghurt beaten till smooth
1 Tomato chopped
1 tsp Red Chilli Powder
2 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp turmeric powder
1 tsp garam masala(hot spice mix) powder
Finely chopped fresh coriander
2 lemon wedges

Directions
Take Yoghurt and add red chilli powder, turmeric powder, garam masala powder, 1 tbsp ginger garlic paste and lemon juice. Mix it evenly and marinade the chicken into this mixture for 1 hour. 

Heat a pan with oil. Fry the onions till golden brown, add finely chopped green chillies and ginger garlic paste and keep stirring it till the raw smell vanishes off. Add coconut paste to it and saute it for few minutes till it turns golden brown. Increase the heat and add  the marinated chicken Let the chicken cook for few minutes and then add the other ingredients, coriander powder, cumin powder. Let the chicken lose all the moisture in the pan. Then add the chopped tomato. Add 1 cup water to the pan. Simmer the chicken on low heat for 15 minutes. When the oil starts settling on the edges of the pan. Garnish it with freshly chopped coriander.The Chicken is ready to be served.

Note: If you have invited friends or guests at your home you can add cashewnut paste to the cocunut paste to make the curry rich.