• Chicken – 750 gms
• Onion – 1 big (chopped finely)
• Tomato – 1 big (chopped finely)
• Curry leaves – 10 to 12
• Cumin seeds – 1/4 tsp
• Fennel seeds – 1/4 tsp
• Cardamom – 2 
• Cloves – 5 to 6
• Bay leaf – 1 (crushed)
• Star anise – 2
• Cinnamon stick – 2 (crushed)
• Green chilli – 2 (chopped finely)
• Ginger Garlic paste – 1 tsp
• Black Pepper – 1 tsp (coarsely grinded)
• Salt – as per taste
• Oil – 2 tsp
• Lemon juice – 1/2 tsp
• Coriander leaves for garnishing

• Chilli powder – 1.5 tsp
• Turmeric powder – 1/4 tsp
• White Pepper powder – 1/4 tsp (optional)
• Cumin powder – 1/2 tsp
• Coriander powder – 1/2 tsp
• Salt – 1/2 tsp
• Oil – 1 tsp

• Wash the chicken nicely with salt.
• Marinate the chicken with the ingredients in II for 40min to 1 hr atleast.
• Meanwhile, you can start with the recipe.
• In a kadai or wok, add oil.
• When hot, add the cumin seeds, fennel seeds, cardamom, cinnamon stick, cloves, star anise and bay leaves and fry for a minute.

• Add curry leaves.
• Add in the onion and salt and fry till onion translucent.
• Add the Ginger Garlic paste, till the raw smell goes off.
• Now add in the tomato and cook till it becomes mushy or the oil starts oozes out.

• Now add the marinated chicken pieces and close with a lid.
• Do not add any water, as the chicken itself leaves enough water to cook and it cooks with all the masala’s in it. 
• Keep the flame in low to medium, so as to take care, it is not burnt at the bottom.

• When chicken is cooked, add in the crushed pepper corns and mix well and allow to cook again for 5 min.
• Add the lemon juice and switch off the flame. 
• Garnish with coriander leaves and serve hot with any rice or roti. 

• Marination enhances the taste. You can do without the marination also. If you prefer without marination, then you can add the powders, after the tomato is cooked. 
• Pepper can be reduced or increased as per your family taste. 

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