Ingredients
1 chicken (cut into 16 pcs)
2 potatoes (cut into cubes)
3 tomatoes (chopped)
4 stalks lemon grass (bruised)
1 stalk curry leave
1 large onion (chopped)
4 cups coconut milk (semi thickness)
1 cinnamon stick
3 cloves
3 cardamoms
1 star anise
To gring into a paste
4 large Bombay Onions
4 cloves Garlic
3 cm Ginger
2 cm fresh Turmeric/kunyit basah
7 fresh Red Chilies or more
1/2 tsp Cumin seeds (optional)
3 tbsp Chicken Curry Powder

Method
Dry roast the pepper corn, jeera and dhania. Finely cut the onions, coriander leaves and pudina and sauti them using 2tsp of oil.
Grind tomatoes, ginger, garlic, roasted pepper corn, jeera, dhania , sauted onion, coriander leaves and pudina.
To the chicken drumsticks add the ground paste, turmeric powder, salt and marinate it for half an hour. Then add 1/2 a cup of water and cook it in the pressure cooker for say 5 minutes.
Then to the pan add butter and then add this cooked chicken drumsticks and simmer it till the gravy thickens to the required consistency.
It tastes excellent with hot rice and chapathi.