Cooking Oil - 5 Table spoon
Cinnamon stick - 1 pc
Clove - 3 pcs
Star Anise - 1 pc
Cardamom - 3 pcs
Bay leave / Briyani leave - 1 pc
Curry leaves - a handful.
Cumin Seed - 1 teaspoon.
Big Onion - 1 pc (sliced)Whole Garlic - 20 cloves.(do not cut or chop)
Ginger Garlic paste - 1 table spoon
Lemon grass - 1 stalk ( mashed and cut )
Chicken - 1/2 bird ( cut into small pcs. preferably pieces with bones)
Dried Chili - 5 to 6 (big pc. roast on frying pan with little oil and grind roughly into flakes)
Chicken Curry powder - 1 table spoon
Black pepper sauce - 1 table spoon.
Salt to taste.
Palm sugar to taste. ( very little, like a pinch. just to boost the taste.)
How to Cook
Heat Pan and add oil. i use sunflower oil because in this cooking we don't use water, therefore try not to use too heavy oil. Add "group A" one by one. cook till smell rise. Now, add Onion and garlic,add little salt and
fry them until turn transparent, now add ginger garlic paste and lemon grass, fry till onion turn golden brown. now add the chicken in and fry well.cooks in slow flame and wait until the chicken starts to ooze its juice. now add the chili flakes and chicken curry powder and fry well till they turn brown. Next, add in the black pepper sauce, add salt and palm sugar to taste and stir well. cooks in slow flames. do not add water. cooks only with the juice oozing out from chicken pieces. cook about 15 minutes time in slow flame, wait until the gravy looks dry and stick to the chicken. now your chicken is ready to serve.add some chopped coriander leaves and spring onion. served it hot with plain white rice.