Nadan chicken roast

Whole chicken 1 kilogram, medium small pieces, curd 1/4 cup, chicken masala 1 tbsp.,
salt to taste. Marinate chicken with the other ingredients and refrigerate overnight.
Shallots 250 gram, garlic cloves 12, ginger 2 inch piece, chopped and crushed.
Onion 1, sliced, green chilly 6, silted, curry leaf 2 sprigs, Kashmir chilly powder
2 tsp., coriander powder 1 tsp., garam masala 1/2 tsp., salt to taste.
Coconut oil 1/3 cup.
Heat oil in a wok, drop in chicken pieces, turn it around till light brown, keep the
chicken pieces aside. Drop in onion, sauté till light brown, add curry leaves and
crushed mix, sauté till aroma spreads, add chilly and coriander powder, sauté for
30 seconds, add chicken pieces, combine well, and in low flame for 10 minutes
to get the chicken covered with the gravy.
Serve with rice, bread and chapatti.