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You need Chicken cut into medium sized pieces(I took boneless).
You need to prepare Grated coconut.
You need to prepare Garlic cloves.
Prepare Dry red chillies.
Prepare Cumin seeds.
You need to prepare Coriander seed.
You need to prepare Black pepper corn.
Use Carom seeds.
You need to prepare Poppy seeds(I didn’t use as it’s not allowed here).
Prepare Cloves.
Use Cinnamon stick.
Prepare Star anise.
You need to prepare Turmeric powder.
Provide Onions medium chopped.
Use Tamarind pulp.
Provide Grated nutmeg.
Use Oil.
Use coriander leaves.
Prepare Salt.

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Heat one tablespoon of oil in a skillet and sauté the grated coconut till lightly brown. Transfer it to a blender jar..
Now dry roast red chillies, cumin seeds, coriander seeds, black peppercorns, fennel seeds, carom seeds, poppy seeds, cloves, cinnamon and star anise till fragrant. Add it to the blender along with the coconut..
Add the turmeric powder, coriander leaves, garlic,pods, onion and a little water and grind everything to a smooth paste. Marinade the chicken with this green paste.keep the marinated chicken for a few hours.
For cooking chicken Heat the remaining oil in a deep pan and sauté onions till browned..
Add chicken pieces and sauté on high heat for two to three minutes. Add the spice paste and salt and stir well so that the chicken pieces are all coated with the spices..
Next add two cups of water and tamarind pulp and mix thoroughly. Grate some nutmeg and add it to the gravy..
When the mixture comes to a boil, reduce heat, cover and cook for about thirty minutes or till the chicken is tender..
Serve hot with plain white rice..

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