Pressure cook chicken with 1/4th tsp salt and 1/2 cup water 2 whistles.Release steam.Lightly roast fennel seed, ajwain and sesame seeds.Dry grind.Add curd and fresh cream and make a paste of it.Grate coconut.Heat oil in a nonstick pan.Sprinkle half crushed garam masala.Add the ground masala and ginger garlic paste.Add turmeric and kashmiri red chilli powder.Add grated coconut.Fry all.
Add crushed kasoori methi and toss.Add the chicken stock and cook till moisture dries up.Sprinkle garam masala and toss.Garnish with fresh grated coconut and chopped coriander.Serve with any rice preparation or naan or roti.
