First of all, make it easier to peel the skin, soak the shallots for thirty minutes in water.
After this, Dry roast the ingredients for the Masala powder in an oven on low heat for 3 minutes.
Now Transfer to a plate and let it cool.
It can be ground into a fine powder and then set aside. Chop the coriander leaves and slice the green chilies.
Add the shallots to oil in a kadhai or wok.
Cook the shallots in oil for 3 minutes on medium heat until they become soft.
Next, add the green chilies to the pan and curry leaves. Cook on medium heat for another 2 minutes. Mix in the garlic and crushed ginger. Continue to fry for another 2 minutes on medium heat.
Now, add the pieces of chicken and turmeric. Mix and fry for 2-3 minutes until the chicken is golden brown. Add salt to the mixture and mix. Now Cover and cook for 15 minutes on low heat.
Stir it and then remove the lid. After fifteen minutes, take off the lid and stir in the Masala Powder. Mix everything well and fry on low heat for 5 minutes. Serve hot by garnishing with coriander leaves chopped.