Marination Ingredients:
1 cup yogurt
1 tsp Chili powder
1 tsp Coriander
1 tsp Cumin powder
Salt to taste
1 tbsp Garlic
1 tsp Fennnel powder
4 Chicken thigh piece
Rice ingredients:
500g Rice (Soaked)
4 tbsp Coconut oil
1 tbsp Whole spices
1 tbsp Garlic
2 Lemon grass
1 cup Coocnut milk
3-4 cups Chicken stock
Salt to taste
1/2 cup Raisins
1/2 cup Cashew
1/2 cup Fried onion
1/4 cup Coriander
Chicken Masala:
2 tbsp Coconut oil
1 tbsp Whole spices
1 large Onion
2 large Tomatoes
1 tsp Haldi
1 tsp Coriander powder 1/4 tsp nutmeg
1-2 tsp Chili powder
1 & 1/2 cup Chicken Stock
1/4 cup Fried onion
2 tbsp Coriander

Directions:
In a bowl add Marination ingredients along with chicken thigh pieces and leave for 3 hours or over night.
In a pan heat coconut oil, add whote spice and garlic, saute for a minute.
Add soaked rice and stir for 2 minutes.
Add lemon grass, coconut milk, chicken stock, salt and mix all well. Cover with the lid and cook until rice done.
Now remove lemon grass, sprinkle raisin, cashew, fried onion and coriander over rice then turn the flame off and leave for 5 minutes.
In another pan heat coconut oil, add whole spices, garlic and saute for a minute.
Now add onion, cook until brown.
Add tomatoe, cook until tender.
Now add turmeric, nutmeg powder, chili powder, slat, coriander powder mix well.
Then add marinated chicken, mix it then add chicken stock. Cover the lid and cook on medium flame until chicken is fully tender.
Add fried onion and coriander leaves.
Serve on a Banana leave.