8 chicken drumsticks

8 chicken thighs

1/4 cup cooking oil

5 green cardamom

3 cloves

2 black cardamom

2 star anise

1" piece of cinnamon

150 gm onion paste

45 gm ginger paste(strained)

2 cups fresh tomato puree

4 tsp coriander powder

2 tsp red chilli powder

3/4 tsp turmeric powder

Salt

1 tbsp fresh coriander,chopped

1 tbsp fresh mint,chopped

Heat oil in a kadhai,add green and black cardamom,cloves,star anise and cinnamon,

stir over medium heat until the cardamom begins to change colour.

Now add onion and ginger,and stir-fry until the masala is golden and fat leaves the sides.

Add tomato puree,reduce to low heat.

Bring to a simmer,stirring occasionally until the moisture has evaporated.

Now increase to high heat and stir-fry until the fat leaves the sides.

Add coriander powder,red chilli powder and turmeric and half cup of water and

stir-fry until the fat leaves the sides.

Add chicken and salt,stir,add 4 1/2 cups of water,bring to a boil,reduce to medium

heat and cook,stirring at regular intervals until the chicken is cooked and the gravy is

medium thin consistency.

Remove and adjust the seasoning.

Garnish with coriander and mint.