Soak the Kabuli Chana/Chickpeas in boiling hot water for an hour. Keep covered.
Pressure cook the Kabuli Chana/Chickpeas with 2 teaspoons Salt for 15 minutes on high. Let the pressure release on its own. Set aside.
Dry roast the Poppy Seeds over medium-low heat.
Once the poppy seeds are roasted, add in the cloves, cinnamon and roast them well. Turn off the heat and set it aside.
Heat 2 Tablespoons Oil in a large Nonstick Skillet.
Saut the Onions until golden followed by the Ginger & Garlic Paste.
Add the grated coconut and saut until it turns light brown. Add the chopped tomatoes. Cook until mushy. Turn off the heat.
Grind the roasted spices to a powder in a small Dry Grinder Jar. Combine it with the wet mixture, grind to a smooth paste along with some water. Set aside.
Heat the remaining 2 tablespoons oil in the same Skillet.
Tip in the bay leaves & the star anise.
Roast the chicken for about 5 minutes over medium heat.
Add the turmeric powder, salt, red chilli powder, black pepper powder, green chilies and curry leaves.
After 5 minutes of roasting the chicken, add the ground masala (onion coconut & spices paste) and give it a stir.
Check the seasoning and add boiled kabuli chana.
Cook covered over low heat until the chicken is tender.
Add 1 tablespoon desi ghee and garnish with curry leaves.
Serve with hot Ghee Rice or Kerala Parota.
Enjoy!
