Then add the marinated chicken and saute on medium high heat for 8-10 minutes.
The chicken will let a lot of water at this point. Lower the heat and add 1/4 cup of water. Cover and cook until the chicken is cooked through and the gravy thickens.
Finally add the grated coconut and chillies and cook for further 5-6 minutes. Check the seasoning. Add salt if required.
The masala will stick to the chicken and the chicken will be very dry.
Garnish with some fresh coriander leaves and a squeeze of lime and serve it with ghee bhaat or parotta.