Ginger Chicken

Ingredients:

* 1 kg chicken cut into medium pieces (can be made with boneless chicken too)
* 4 table spoons yogurt
* 2 table spoons coriander powder
* 2 table spoons cumin powder
* 1/2 tsp turmeric powder
* 1 tsp red chilly powder
* 1 inch stick of cinnamon
* 5 cloves
* 4 pods green cardamom seeds removed
* 8 black peppercorns
* 1 large bay leaf
* 1 star anise
* 1 tsp mace powder
* 1 large onion chopped very fine
* 2 medium tomatoes chopped fine
* 1/2 cup water
* Salt to taste
* 4"piece of ginger cut into julliennes
* 3-4 table spoons vegetable/ canola/ sunflower cooking oil
* Chopped fresh coriander to garnish

Preparation:

* Heat a flat pan on a medium flame and gently roast the whole spices till aromatic. Stir often to prevent scorching. When done, remove from fire and allow to cool.
* Grind the spices to a fine powder and mix with the other powdered spices. Keep aside.
* Put the yogurt in a large mixing bowl and add the powdered spice mix. Blend all ingredients to a smooth paste with a whisk. Add the chicken to this marinade and mix to coat on all sides. Cover and keep aside for 30 minutes.
* About 10 minutes before the marinating time is up, heat the oil in a deep pan on a medium flame. Add the onions and fry till they are pale golden in color. Now add the tomatoes and fry till they are pulpy.
* Add the chicken and marinade and stir fry for 10 minutes till the chicken is sealed and browned on all sides.
* Add the water (1/2 cup), stir and cover the pan. Reduce the flame to simmer and cook till the chicken is almost done.
* Remove the cover now, add the ginger (keep a little aside for garnishing), stir and increase the flame to medium. Cook like this (checking and stirring every 2-3 minutes) till most of the gravy has dried up.
* Garnish with remaining ginger and chopped coriander and serve with hot Chapatis or Paratas and a green salad.