Lingkan Reang
Marinate the chicken with the specified ingredients and set aside.
Heat oil in a kadai, adding whole spices, garlic, sesame seeds, and coconut, roast for a minute.
Saute onions with salt until golden, then blend with tomatoes into a smooth puree.
In the kadai, heat more oil, add curry leaves and the ground masala, then cook until oil separates.
Toss in the marinated chicken, transfer to a pressure cooker.
Add water and coriander leaves, and cook for 15-20 minutes on low heat.
Let the steam release naturally, then add more coriander leaves and serve.