Chicken drumsticks                : 3 pcs

Ginger garlic paste                 :  1 tsp

Red chilli pdr                         : 1 tsp

Garam masala pdr                  : 1/4 tsp

Turmeric pdr                          : 1/4 tsp

Salt to taste

Lemon juice                           : 1 tsp

Onion                                     : 2 nos

Coriander seeds                     : 1tsp

Cloves                                    : 3 nos

Bay leaf                                  : 1

Pepper corns                           : 1/2 tsp

Green cardamom                    : 3 nos

Star anise                                : 1

Cumin seeds                           : 1/2 tsp

Sesame seeds                          : 1 tsp

Garlic                                      : 1 clove

Tomato                                    : 2

Grated coconut                        : 2 tbsp

Oil                                            : 2 tbsp

For the gravy

 

Chilli pdr

Salt

Remove skin and wash the chicken pieces well.

Mix the chilli pdr, garam masala, ginger garlic paste, salt,  turmeric pdr & lemon juice together and  rub it well over the chicken pieces  and keep it for 30 mins.

In a non stick pan heat one tablespoon of oil and add the whole garam masala. Then add the coriander seeds, cumin seeds, sesame seeds, chopped garlic and grated coconut. Saute it till it slightly changes the colour. 

Add sliced onion pieces and saute again till the onion changes colour. 

Cool it and grind it to a paste and keep aside.   Grind tomato into a puree,

In a non stick fry pan heat the remaining oil and add  the tomato gravy and the onion paste, saute it in a reduced flame.  for 2 mins and add the chilli pdr  and the salt,  mix well and saute again for 4 to 5 mins and add the marinated chicken pieces. Add a cup of water, cover it and cook for 15 mins or till the chicken becomes soft. Stir it in the middle. 

Remove from fire when chicken is cooked well and the gravy is semi thick.

Sprinkle coriander leaves over it, Serve hot!