Chopped tomato-3, Chopped ginger-1/2tbls Chopped  garlic-2tbls
Onion-4, Curry leaves-15-20, Coriander leaves-1/2 bunch, Sugar-1 tsp, Salt-according to taste, Lemon juice-1, Roasted Coriander-1ts

Steps:
Coriander, fennel seeds, cinnamon, posto, dry red chilies, cloves and cardamom are to be roasted and then grind them with ginger and garlic in a mixer.
Heal oil in a pan and fry the chopped onions till they are brown. Add to it curry leaves, chilli powder and the mixed spices. Stir it for 2 mins. and to it add tomatoes, chicken pieces and salt. Stir for 8-9 mins and then add 3-4 cups of water. Cook until the chicken is soft. Add sugar and grated coconut for taste. You may add the lemon juice too. Garnish it with chopped coriander leaves and serve hot.

Steps: 
In a large bowl, take soya sauce, ginger and garlic paste, honey, pepper, five spices(if using), vinegar, red chilli sauce and oil and stir until well blended. Coat the chicken pieces in this blend and marinade in the refrigerator for 2 hrs. or overnight, turning them occasionally. Drain the chicken pieces and keep the mixture aside. Place the chicken pieces on a glass or ceramic platter. Sprinkle 1 tbls of sesame seeds and cook high uncovered for 5 mins in microwave. Turn the pieces over with the help of a spoon or fork and brush the remaining mixture. Sprinkle the remaining sesame seeds and cook on high for another 5-6 mins. Let it stand for another 5 mins before removing from the microwave. Serve immediately. Make an approximate 12-14 pieces. You can always reduce the amount of oil used to half tbls, if you wish so.