Clean the chicken. Take out most of the meat from the bones Cut into one and a half inch pieces. Chop left over bones with flesh into small pieces. Keep aside to drain out all the water. Roast coconut scraping/ grated till golden brown. Grind to a fine paste without using water.

Roast chilli powder, coriander powder and aniseed lightly, grind with ginger and garlic. Mix all the ground masala with enough salt. Rub into meat nicely and keep aside for ½ an hour.

Take a thick bottomed vessel. Put 2 teaspoons of ghee in the pot. Pack the marinated chicken over ghee. Close the vessel cook on a fairly good flame. When it starts boiling, lower the flame to minimum, turn the contents once or twice. Cook till the water evaporates, oil separates and chicken gets roasted in that oil. Stir only to prevent burning. Remove from fire and serve hot with chapathi or rice.