Ingredients:

• Chicken – 1 (about 800 gm)
• Rice flour – 1 tbsp
• pepper – 1 tsp
• fennel (saunf) – 2 tsp
• Poppy Seeds (khus khus) – 2 tsp
• dry red chilies – 6 to 8
• Cloves – 2
• Cinnamon – 2 pieces
• Ginger – 2 cm
• Garlic – 4 flakes
• Vinegar – 2 tbsp
• oil – 3 tbsp
• Turmeric leaves, (each cut into three pieces) – 2
• salt to taste

Method:

1. Cut the chicken into joints.
2. Remove the skin and make deep cuts over the flesh.
3. Grind all the ingredients from pepper to garlic with vinegar to a smooth paste.
4. Add salt and oil.
5. Mix this paste with chicken pieces.
6. Mix in the turmeric leaves. Keep covered for 1-2 hours.
7. Pour the chicken with the marinade in a kadai or non-stick fry pan.
8. Cover and simmer till the chicken is soft.
9. (The chicken will give out water and it will cook in its own juices.)
10. Open the pan, increase the heat and cook stirring till the liquid is absorbed.
11. Continue to cook till the chicken is browned.
12. Sprinkle the rice flour and cook for 2-3 more minutes.
13. Serve hot.
14. (The rice flour will make the masala stick to the chicken and give a crisp coating.)