500gm boneless chicken, cut into small pieces
100gm Bombay onion, cut into cubes
1 green chilli, sliced thinly
1/2 tbsp turmeric powder
1 1/2 tbsp chilli powder
1/2 tbsp coriander powder
3 small star anise- pounded finely
a handful of chopped coriander leaves
salt to taste
4 tbsp ghee
To grind into a paste
10gm (3) garlic
14gm (3 slices) ginger
2 tbsp water
Heat 3 tbsp ghee with 1tbsp cooking oil. stir in green chillies and chopped onions. Stir fry until onions turn brownish in low flame. Advisable to use a non-stick pan. Then mix in ginger garlic paste. Saute until the ginger -garlic paste cooks well and the water has absorbed into the onions. Add in chicken pieces and stir fry for about 5 mins. Then, add in the dry powders (turmeric powder, coriander powder and chilli powder). Stir fry for another 5 minutes. Add in about 4 to 5 tbsp of water and leave to simmer. Once dried, add in 1 tbsp ghee and stir fry the chicken. The dish must have oil lightly so that the spices are well cooked. Each chicken must coat the spices. Finally, add in grounded star anise powder and coriander leaves. Stir fry for another 1 min. Close fire and dish out on a serving plate.
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