Chicken Rassa - Indian Chicken Gravy

I'm brooding what gravy should I made for the upcoming biryani cooking session as I have no idea how to go about it until I chance on Aayi's Chicken Rassa which was said to great to serve with biryani. I decided add more vegetable into the chicken rassa to spruce it up. The end result is pretty good as the vegetable made the rassa less meaty and ideal accompaniment for biryani. 

Chicken Rassa - Indian Chicken Gravy

• 6-7 chicken wings
  
• 3/4 cup chopped onions
• 1/4 cup chopped tomato
• 1/2 teaspoon of coconut powder
  
• 2 tablespoon of yogurt
• 1 cup of chicken stock
  
• 1/2 teaspoon mustard seed
  
• 4-5 cloves
• 2″ cinnamon
• 1/2 teaspoon coriander seeds
• 1 teaspoon of ginger-garlic paste
• 2 green chilies de-vein
• 4 sprigs of coriander
• 1 chopped potato cubes
  
• 1 chopped carrot cubes
  
• Oil
• Salt

Heat a 1 teaspoon and fry cloves, cinnamon, mustard seeds, coriander seeds, red chilies, 1/4 cup onion. When onion turns slightly brownish, add coconut and fry for sometime. Blend them.

Heat 1 teaspoon of oil and fry remaining onions, ginger-garlic paste till they are slightly brownish. Add the chopped tomato and fry till tomatoes become slightly tender. Now add chicken wings and paste, fry till oil separates.
Add well beaten yogurt, salt and cook till chicken is completely done. 

Add in the chicken stock, carrot, potato and boil until the chicken tender. Add chopped coriander and cook for another 1-2mins. The gravy get better as it cooked longer.