INGREDIENTS

1. Chicken - Skinned, Washed & Jointed: 1 Kg

2. Aniseed : 1 Dessert Spoon

3. Cummin Seed : 1 Dessert Spoon

4. Black Pepper Corns : 1½ Dessert Spoons

5. Dried Coriander Seeds : 1 Dessert Spoon

6. Dried Red Chillies : 4 Nos

7. Garlic - peeled : 5 Pods
   (Dry-roast and Grind to a Paste Above things)

8. Ginger - skinned : 1 Inch Piece

9. Onions - skinned & chopped : 2 Nos
   (Grind to a Paste Above things)

10. Tomatoes - washed & chopped : 2 Nos

11. Cinnamon - Broken : 1 Inch Piece

12. Cardamom : 2 Pods

13. Cooking Oil : 4 Dessert Spoons

14. Salt to Taste

15. Water : 2 cups

METHOD  1. Heat oil. Fry cinnamon and cardamom. 2. Add onions. Fry until onions turn golden in colour. 3. Add ground masala pastes. 4. Add tomatoes. 5. Add chicken and sufficient water for chicken to cook. 6. Add salt to taste. 7. Cook until chicken is three quarters done, reduce heat and cook chicken until it is tender and the oil floats on top.   8. Remove from heat and serve.