n n Add Chicken, Ginger Garlic Paste, Turmeric, Red Chilly Powder and Salt to a bowl and mix well. Let it Marinate for 15-30 minutesn n Add Oil to a pan.n n Add Chopped Onion and Green Chilly to the hot oil and let it cook until Onion turns golden brown color.n n Add Marinated Chicken to the Onion mixture and cook it on medium heat until the water in Chicken is completely evaporayes.n n Now add 2 Cups of Water to the Chicken and let it cook well.n n After Chicken is cooked, add Chukkakura Leaves and let the mixture cook well on medium heat for 5-8 minutes. Chukkakura cooks fast, keeping it for longer time on heat can take the flavor off the leaves.n n Add Coriander Powder, Garam Masala, Coriander Leaves 5 minutes before taking off the heat.n n Increase the heat if there is excess water remaining in the curry.n n Take off the heat once gravy gets desirable thickness.nn