• Clean, cut and wash the chicken pieces. Better to keep the pieces small, that way the pieces will be flavoured well and taste very good.
• Fry the Onion for the Birista.

For the Masala Paste

• In a pan, heat up oil.
• Fry the dry whole spices in oil and remove.
• In the same oil, dry fry the grated coconut or copra till dry and lightly brown. Do not over-brown or else the desired flavour will be overridden.
• Grind the fried spices, coconut, ginger and garlic to a fine paste.
• Marinate the chicken with birista, fried coconut paste and the remaining ingredients, for at least one hour.

For the Chukka

• Heat oil in a thick bottom Kadai.
• Add in the whole spices and let the oil get aromatic.
• Add one sprig of Curry leaf.
• As the curry leaves start to splutter, add in the chicken and mix well.
• Reduce flame to medium-low. Cover and cook.
• Water from the chicken will be enough for it to be cooked.
• Once the chicken pieces are 75% cooked, add the tomato pieces and give a nice mix. If there is a lot of water in the pan, increase the flame to medium-high.
• Once the gravy coats the chicken pieces nicely, you are ready to serve.