Heat a pan on a medium flame and add desiccated coconut.
Stir fry for 10-15 seconds and remove it on a plate.
In the same pan, now add 2 tbsp oil and whole spices and stir fry for a few seconds.
Now add ginger and garlic and give it a mix.
Add onions and saute until golden brown.
Let it cool for some time and remove it in grinding jar.
When cooled down add desiccated coconut and little water and grind it to a smooth paste.
Once the onion paste is ready - next process - prepare the gravy.
Heat oil in a handi or a deep bottom on medium flame and besan (Gram flour).
Mix until it changes its color and add onion paste and mix well for a minute.
Now add red chili powder, coriander powder, cumin powder, garam masala powder, turmeric powder and salt.
Mix the paste well with all the ingredients.
Add Chicken and mix well again - You can also use chicken with bones instead of boneless chicken.
Add coriander leaves and 1 1/2 glass water.
Give it a mix - cover it with a lid and let it cook for 20-25 minutes or until cooked.
When cooked, add tomato puree and mix well - cover it with a lid and let it cook again for 5-7 minutes.
Chicken handi is ready, turn off the flame and remove it in a serving dish.
Garnish with coriander leaves - serve hot with roti, bhakri or rice.