Chicken thighs 8, make cuts on it. Ginger garlic paste 1 tbsp., lemon juice 3 tbsp., salt to taste, turmeric powder 1/2 tsp., fenugreek powder 1/2 tsp.
Mix the ingredients well and marinate chicken thighs with the mix and keep aside.
Coconut oil 50 ml, onion 2, chopped, curry leaf a sprig, bay leaves 2, cloves 2, star anise 1, black pepper crushed 2 tsp., cinnamon stick 2 inch,
coriander powder 1 tbsp., paprika powder 2 tsp.
and salt to taste.
Heat oil in a wok, drop in curry leaves and onion, sauté till tender, add whole spices, sauté till aroma spreads, add coriander, paprika powders and crushed pepper, sauté for 30 seconds, add chicken thighs, combine well, sauté till raw colour change, put in low flame and cook well. If required sprinkle little water, add salt to taste and allow the sauce to thicken and cover the chicken thighs.
Serve with rice / chapatti.
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