PREPARATION

1. Heat 2 tablespoons oil in a heavy skillet, add 1 star anise, 3 bay leaves, 3 pods cardamom, 3 pods cloves and stir well.

2. Add 1 tablespoon garlic, 1 tablespoon ginger and saute for 2 - 3 minutes.

3. Then, add 210 grams onions and fry till translucent or until it turns golden brown in color.

4. Now, add 30 grams roasted coconut and mix it well.

5. Cook for 3 - 5 minutes.

6. Transfer this mixture into a blender and blend it into a smooth paste.

7. Heat 2 tablespoons oil in a another heavy skillet, add 1/4 teaspoon asafoetida and stir well.

8. Now, add the blended mixture and stir well.

9. Cook for 3 - 5 minutes.

10. Then, add 1/2 teaspoon turmeric and stir well.

11. Add 1 teaspoon red chili, 1/2 teaspoon paprika, 2 teaspoons coriander powder and mix it well.

12. Now, add 450 grams chicken and mix it well.

13. Then, add 750 milliliters water and mix it again.

14. Add 2 teaspoons salt and stir well.

15. Bring it to a boil.

16. Cook the chicken on low heat for 20 - 25 minutes.

17. Add 1 1/2 teaspoons garam masala and mix it well.

18. Cook till the chicken is fully cooked through.

19. Garnish with coriander.

20. Serve hot wit roti.