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Chicken- (approx 1500 gms) cut into 16 pieces

Onion- 250 gm

Garlic- 2

Coconut- (grated) 50 gm

Tomato- 150 gm

Cinnamon- 1 large piece

Cloves- 8

Aniseed- 2 tsp

Coriander leaves- half bunch

Curry leaves- 4 handful

Small onions- 100 gm

Dalda- 50 gm

Coriander powder- 50 gm

Turmeric powder- 2 tsp

Chilly powder- 5 tsp

Pepper powder- 1 tsp

Cashew nut- 50 gm

Star anise- 2 no


First prepare the masala. Roast the grated coconut, coriander powder, chilly
powder, turmeric powder, cinnamon, cardamom, cloves, aniseed, star anise, small
onions together in oil, then grind and keep it aside.

Make a paste of ginger, garlic, tomato and cashewnut separately. Chop the onions
into small pieces. Pour a bit of dalda and coconut oil into a fry pan and when hot
put the chopped onions into it and stir until brown. Add the ginger and garlic
paste, 2tsp chilly powder and one tsp coriander powder. Then add tomato paste along
with some water, bay leaves and salt. Put the chicken and boil for a little while.
When half done add the roasted ingredients with the chicken and boil well until the
chicken is cooked well. Then add the cashew paste and boil to finish. Garnish the
dish with the finely chopped coriander leaves.