Chicken 1 kg Onions, large2 nos Coconut, large1 nos Tamarind concentrate1/4 tsp Salt To tasteTo be roasted in one tbsp.of Oil : Red chilies 7 nos Cumin seeds1/2 tsp Garlic flakes 6 nos Poppy seeds (khus khus) 2 tsp Cloves 5 nos Coriander seeds 2 tbsp Dogorful (optional) 1/8 tsp Peppercorns1/2 tsp Turmeric1/2" piece Caraway seeds (shahjeera) 1/2 tsp Cinnamon 1" piece Cardamoms 2 nos Aniseeds1/2 tsp

1. Grind the roasted spices together with 1 onion. 2. Grate half a coconut and extract juice. 3. Grate the other half and roast in a pan. Then grind it finely. 4. Cut meat into small pieces, salt and set aside for 15 minutes. 4. Then cook with a little water until all liquid dries up. 5. Finely chop 1 onion, and sauté it. 6. Add cooked meat, ground spices, ground coconut and 1/2 a cup water. 7. Cook about 10 minutes. 8. Add coconut juice and tamarind. Cook until well blended.