Heat oil in a kadhai. Temper with Khama masala
Bay leaf , green elaichi, lavang , Miri, black elaichi, dalchini, star anise .
Add sliced onion , ginger garlic paste and fry till pink.
Add halad, tikhat, jeera powder, dhane powder, chicken masala, garam masala, kala masala and fry till fragrant.
Add dry coconut and sauté for 5-7 mins till all gets mixed well.
Add meat and fry well. Do not overcook.
Garnish with corriander.
Meat has to be cooked in pressure cooker with ginger garlic paste , salt and little curds .
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