Broil or Dry roast

Coriander seeds – 1 1/2 Tbsp

Dry red Chillies – 2 no

Cumin seeds – 2 tsp

Fennel seeds – 1 1/2 tsp

Pepper corns – 1 tsp

Split Bengal gram – 3/4 tbsp

Split black gram – 1/2 tbsp

Cardamom – 4 no

Cloves – 6 no

Cinnamon – 2 inch stick 2 no

Star Aniseed – 3 no

Stone flower – few pieces

Curry leaves – 2 sprigs

Grated copra (dry coconut) – 2 1/2 tbsp

Gingerly oil – 40 ml

Shallots – 6 nos

Tomato – 4 nos

Chicken – 600 gm

Ginger garlic paste – 1 1/2 tbsp

Turmeric powder-1 Tsp

Chilli powder – 1/2 tbsp

Coriander powder – 1 1/2 tbsp

Pepper powder – 1/2 tbsp

Salt – To taste

Curry leaves – few sprigs

Coriander leaves – 1/4 bunch

Tempering

Mustard seeds – 1 tsp

Fennel seeds – 1 1/2 tsp

Cardamom – 4 no

Cloves – 5 no

Cinnamon – 2 sticks

Star Aniseed – 3

Stone flower – few pieces