Instructions

1. Dry roast the grated coconut on a slow flame until it becomes brown. Set it aside.
2. Dry roast star anise, cloves, cinnamon sticks, mace, cardamom, fenugreek seeds, fennel seeds, black peppercorns, coriander seeds, cumin seeds, bay leaf and poppy seeds taking care not to burn the spices. Keep aside to cool.
3. Dry roast the roughly chopped onion.
4. Remove the bay leaf and blend the coconut, dry roasted spices and the dry roasted onion with little water into a smooth paste.
5. In a deep bottomed vessel, heat the oil and add the bay leaf and finely chopped onion. Fry the onion until brown.
6. Add the chicken, chilli powder, coriander powder, garam masala and turmeric. Coat all the spices to the chicken pieces and add the tomato.
7. Now add the blended paste to it. Cook the chicken under lid until It is cooked.
8. Add the tamarind paste and let it simmer.
9. Garnish with coriander leaves and serve hot.