Instructions: Dry roast the coriander seed, kashmiri chiles, cumin seed, funegreek seed, peppercorns peanuts and coconut in a large pan (until coconut is a light brown, taking care not to burn the spices).

Add the turmeric, cardamom, cloves and cinnamon to the roasted spices and finely grind.

Fry the spice mixture in some ghee for a few minutes. Add the chicken and brown. Add salt and a little water and simmer until chicken is cooked.

Sprinkle over lemon juice a few minutes before serving.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.