| chicken | 500 grms |
| chilli powder | 1 tablespoon |
| corriander powder | 1 tablespoon |
| turmeric powder | 1/4 teaspoon |
| pepper powder | 1/2 teaspoon |
| garlic cloves | 10 nos |
| aniseed/fennel seed | 1/4 teaspoon |
| clove | 2 nos |
| cinnamon | 1 inch |
| vinegar | 1 tablespoon |
| ginger (small piece) | 1 nos |
| potato | 2 nos |
| small onion | 10 nos |
| coconut oil | 1 tablespoon |
| mustard | 1 teaspoon |
| salt | to taste |
Cut each potatoes into four.
Chop garlic, small onion, and ginger.
Cut the chicken into medium sized pieces.
Grind chilli powder, turmeric powder, corriander powder, pepper powder, 2/3 of chopped garlic, fennel seeds, cloves and cinammon.
Marinate the chicken for 60 mins after mixing with the above paste, vinegar, ginger pieces.
After marinating, cook the chicken well.
Add cut potatos, 1/3 of garlic to the chicken and continue to cook. Once the gravy is thick remove it from fire.
Heat a pan with oil, pop mustard, add chopped small onion. Fry for 3-4 minutes.
Add the coocked chicken pieces with gravy. Fry till the curry is dry.