Marinate - 1 kg chicken with bones, 4 tbsp yoghurt, 2 tsp salt (add to taste), 2 tsp red chilli powder, 2 tsp Coriander powder, 1/2 tsp garam masala, 1/2 tsp cumin powder, 1/2 tsp turmeric powder, 1 tbsp ginger garlic paste for 30 minutes
Roast 1/2 cup peanuts, 1/2 cup shredded coconut until slightly browned and keep aside.
Deep fry 200 grams sliced onions until golden brown and keep it aside.
Blend the peanuts, coconut, and the fried onions into fine paste with little water and keep it aside.
To a large pot, add oil, 3 cardamom pods, 2 star anise, 4 cloves, Marinated chicken and cook the chicken until the chicken is cooked a little about 10 mins.
Add the onion paste, peanut coconut paste, 360 ml water, salt to taste, 2 tsp red chilli powder, 2 tsp chicken or mutton masala cook for 5 mins on medium flame.
Next add 2 green chillies, 1 tomato cubed, juice of a small lemon size tamarind Soaked in 80 ml water.
Cover and simmer for 30 mins until the chicken is fully cooked and tender.
Serve hot with dosa or idli.