Heat a little clarified butter(ghee)/butter in a pan and roast the black peppercorns, turmeric powder, fennel, corriander, fenugreek and poppy seeds till aromatic. Allow to cool. Dry grind along with roasted red chillies and tamarind paste. This is the first paste. Coarsely grind the grated coconut, garlic and cumin seeds (for just a round or two) without adding any water at all, till a ball can be formed of the paste. This is the second paste. Mix the chicken with the first paste. Cover and cook ( without adding water) on low level in a heavy-bottomed pan for about 25 mins or till the chicken is almost cooked. Add the second paste and salt to taste. Cover and cook on low level for about 3 minutes or till the chicken is completely cooked. Heat the clarified butter(ghee)/butter in a pan, drop in the curry leaves and fry for a few seconds. Add the finely chopped onions and fry till brown. Pour this garnish over the chicken.

The most important step in this dish is the dry grinding of the coconut. The paste needs to be very coarse and very dry….as dry as possible.