1. Clean, drain and marinate chicken by mixing together all the ingredients. Keep covered for 1 hr.
2. Heat oil in a kadai and add cumin and mustard seeds. Let crackle.
3. Add curry leaves and fry for 2-3 secs.
4. Add onion and saute till brown.
5. Add tomato, little salt and saute till tomato softens.
6. Add the marinated chicken, along with the marinade and mix.
7. Cook covered on medium low heat till oil separates, stirring intermittently.
8. Now add the coconut-coriander-cumin paste, mix and saute for 4-5 minutes.
9. Add water and garam masala, mix and bring to boil.
10. Cook covered on medium heat till chicken is done and gravy thickens.
11. Heat coconut oil in a small pan, add the Kashmiri chilli powder.
12. Pour this on the chicken and mix. Remove from heat.
13. Serve hot with plain rice, pulao or paratha.
1. If you do not like the taste of coconut oil, you can use ghee instead. This step of adding coconut oil and Kashmiri chilli powder is just for adding the "Rogan" to the dish. This step can be omitted if not desired and amount of chilli powder in the marinade can be increased, as per taste.