Chicken chacouti

Ingredients	For 6 to 8
Chicken	1
Coconut	1
Coriander	30gms
Cumin	1 tsp
Poppy seeds	1 ½ tbsp
Cardamoms	3
Cinnamon	2gms
Cloves	2gms
Ginger	3.5 cm (1 ½ “) piece
Mustard seeds	5gms
Peppercorns	2gms
Garlic	5 flakes
Kashmiri chillies	12
Onions (large)	5
Turmeric	2.5 cm (1”) piece
Vinegar	½ cup
Tamarind	5gms
Bay leaf	a few
Mace	a small piece
Dagadful (badyani)	a small piece
Oil
Salt	to taste

Clean and joint the chicken. Apply salt. Chop one onion, apply it to the chicken with vinegar and keep aside. Slice ginger. Fry all spices (except cumin, garlic and mustard seeds) in a little oil till coriander becomes golden brown, then add cumin, garlic and mustard seeds and remove. Slice one onion and saute till soft. Grate coconut and roast till light brown. Grind spices with fried onion to a fine paste. Grind coconut coarsely, separately. Fry remaining onions, add meat and fry then add spices, coconut, tamarind water and salt and a little water; allow to cook on slow fire till done.