Ingredients:
500 gms chicken
1 cup onion chopped
1 tsp poppy seeds
1 tsp sesame seeds
1 tsp cumin seeds
1 inch cinnamon
1 star anise
4 cloves
8 black peppercorns
2 bay leaves
4-5 green chillies
1 tbsp ginger-garlic paste
1/4 cup grated coconut
1″ ginger
4-5 garlic cloves
10-12 blanched almonds
Salt
Oil

Method:

• Dry roast sesame, poppy & cumin seeds till it is fragrant making sure you don’t brown them.
• Add the roasted seeds to a blended along with grated coconut. half of the green chillies, blanched almonds & fresh ginger and garlic. Grind this to a fine paste & keep aside.
• Heat oil in a wok & saute cinnamon, bay leaves, cloves , peppercorns & star anise for a minute.
• Add the onions & green chillies & fry till onions are soft & translucent. Do not brown the onions or you won’t get the desired color.
• Now add the ginger garlic paste & saute for 2-3 mins. To this add the chicken pieces & fry till the color of the chicken changes.
• Once half done add the coconut & almond paste with some salt.
• Mix together & let it simmer for 8-10 mins till the chicken is cooked.
• Serve hot with rice or chapatis.