Restaurant chicken curry

1. Soak raisins in 3 tblspn water and grind to a paste.

2. Heat oil in a deep pan. Add finely sliced onions and cook till it turns golden brown. Add crushed/grated ginger garlic and cook for 2-3 mins or till the raw smell goes.
Add turmeric, chilli, coriander, fennel, pepper powder and garam masala. Mix well. Cook till the oil appears, around 2-3 mins. Add chopped tomatoes and salt. Mix well. Cook till the tomatoes becomes soft. Let it cool for sometime.Grind the masala to a smooth paste by adding 1-2 tbsp of water.
In the same pan, add some more oil and add cleaned chicken pieces. Mix well. Cook till the chicken pieces start changing the pink colour. Add the masala paste. Mix well and make sure the chicken pieces are coated well with the masala and cook for 3-4 mins.
Add medium thick coconut milk and give a stir. Cover and cook till the chicken is done. Add raisin paste and thick coconut milk and stir. Cook for 5-7 mins. Remove from fire.
In another pan heat oil and splutter mustard seeds. Add sliced small onion and curry leaves. Cook till the onions turn golden brown. Add this to the chicken curry and serve hot.