Prepare Xacuti Masala
Heat 1 tbsp oil, Then Roast coriander seeds, cumin, fennel, pepper, cloves, cardamom, cinnamon, star anise, poppy seeds & red chillies until fragrant.
Add grated coconut + sliced onion and roast till golden brown, add ginger + garlic, cook 1 minute,
Cool and grind to a smooth thick paste, adding a little water.
Cook the Chicken
Heat 2 tbsp oil in a handi , Add chopped onions; sauté to light brown.
Add tomatoes + turmeric + salt; cook till mushy.
Add chicken pieces; sauté on high for 5 minutes
Add the freshly ground Xacuti masala paste.
Fry until the masala releases oil (bhuna stage).
Simmer the Curry
Add 1 to 1½ cups hot water for gravy.
Add tamarind pulp; mix well
Cover and cook 25–30 mins until chicken is tender and gravy thickens
Adjust salt and spice.

SERVE HOT