|Boneless chicken breasts||2|
|Grated coconut||1⁄2 Cup (8 tbs)|
|Cumin seeds||1⁄2 Teaspoon|
|Fennel seeds||1⁄2 Teaspoon|
|Chopped cashew nuts||3 Tablespoon|
|Poppy seeds||1 Teaspoon|
|Dry red chilies||4|
|Garlic – ginger paste||1 Tablespoon|
|Turmeric powder||1⁄4 Teaspoon|
|Red chili powder||1 Tablespoon|
|Coriander powder||1 Tablespoon|
|Cumin powder||1⁄2 Teaspoon|
|Curry leaves spring||1|
|Chopped cilantro||2 Tablespoon|
Heat 2 tbsp oil in a pan. Add cumin and fennel seeds. saute for few seconds. Add poppy seeds and cashew nuts and saute till golden. Add coconut and mix well. Allow it to cool down and grind to a smooth paste along with dry red chillies. (Add about 1/4 cup warm water while grinding). Keep aside.
Cut chicken into pieces.
Heat 2 tbsp oil in a deep pan. Add star anise, cardamom, cinnamon, cloves and curry leaves. Saute till nice aroma comes out.
Add chopped onions and fry till golden brown. Add ginger garlic paste and saute till raw smell is lost.
Add the chicken pieces and saute for 2 minutes.
Add turmeric powder, red chilli powder, coriander powder and cumin powder. Saute nicely till the chicken is coated with the spices.
Add the ground paste along with some water and salt, mix well. Bring it to a boil and cover the pan. Simmer for 10 minutes.
Add the chopped tomatoes, mix well. Continue to cook till the chicken is done.
Check the seasoning and consistency of the gravy.
Serve hot garnished with chopped cilantro.