Chicken Xacuti

In a mixer grind coriander, mint, green chillies, garlic and ginger to a paste.
Put chicken in a bowl, add 1/2 tsp salt, coriander paste, lemon juice and half of turmeric and red chilli powder,, and mix well.

Refrigerator for 30 minutes to marinate.
Heat 1 tbsp oil in a pan and add the cinnamon, cloves, chiles, poppy seeds, mace, cumin, peppercorns, fennel, star anise, coriander, bay leaf, nutmeg, and sliced onions and sauté for 5 to 7 minutes more or until the onion is browned.

Add the cocunut and saute for 5 minutes more or until the coconut is browned.
Transfer to a plate and set aside to cool to room temperature.

Transfer to a food processor with 1 cup water, and process to a fine paste.
Heat the remaining oil in pan, add the chopped onions and saute till they get soft and translucent.
Add ginger garlic paste and saute till the raw aroma goes away.

Add the remaining salt, chilli powder and turmeric and sauté until the spices are cooked and till they start sticking to the pan.
Add 1/4 cup of water and let the spices cook.

Add chicken, and saute for 3-4 minutes.
Add 1 cup water, cover the pan and let the chicken cook.

When the chicken is 70% done add the coconut paste.
When the mixture comes to a boil, lower the heat and cook until the chicken is cooked through.