2 tablespoon(s) oil
2 onions finely chopped
12 medium pieces (about 800 grams) of chicken
½ teaspoon(s) turmeric powder
2 cup(s) water
salt to taste
1 tablespoon(s) tamarind pulp
½ teaspoon(s) equal mix of mace and nutmeg powders
For the masala
1 cup(s) grated coconut
10 whole dry red Kashmiri chillies
2 cinnamon sticks of 1″ each
2 tablespoon(s) each coriander and poppy seeds (khus khus)
1 teaspoon(s) each of blackpeppercorns, carom and cumin seeds
2 star anise (phoolpatri)
10 flakes of garlic
Dry roast the grated coconut in a non-stick pan on low heat stirring every now and then for about 3 minutes or till it is reddish-brown and aromatic. Remove onto a plate. In the same pan dry roast all other ingredients for the paste except the garlic briefly till they turn a shade darker and give off an aroma. Grind to a paste with the coconut, garlic and water as required to make a thick fine paste.
Heat the oil in a thick-bottomed pan and add the onions. Saute on medium level for about 4 minutes or till they are browned.
Add the chicken pieces and fry on medium-low heat for about 5 minutes or till golden on all sides.
Add the ground paste and turmeric powder. Fry on medium-low heat for about 5 minutes ot till oil separates
Add water, salt and mix well. Bring to a boil. Add the tamarind pulp and the mace-nutmeg powders. Cover and simmer low heat for about 12 minutes or till the chicken is fully cooked and tender.