Heat a pan with 2 tbsp oil.

Add 1 chopped onion and sauté until golden brown.

Add 0.5 tsp turmeric and the 500g chicken.

Sauté for a couple of minutes and then cover and cook for 3 minutes.

Add salt and 3 cups of hot water.

Cover and cook for 10-12 minutes until the chicken is cooked through.

Once cooked, remove the chicken from the broth. The broth can be served as a soup called "Alani soup" in Marathi.

In a pan, dry roast the coriander seeds, sesame seeds, cumin seeds, black pepper, cloves, cinnamon, poppy seeds, green cardamom, and star anise over low flame until aromatic.

Transfer to a mixer and set aside.

Roast the grated dry coconut until golden brown and add to the mixer.

Add a little water and grind everything to a smooth white paste.

In a pan, heat 2 tbsp oil and add 1 chopped onion.

Sauté until the onion turns transparent.

Transfer the onion to a mixer and add ginger, garlic, and fresh coriander.

Add water and grind everything to form a smooth green paste.

In a pan, heat 3 tbsp oil.

Add the remaining chopped onion and sauté until golden brown.

Add 2 tbsp kanda lasun masala or red chili powder and sauté until the oil starts to separate.

Add 3 tbsp green paste and 2 tbsp white paste, and sauté until the oil separates.

Add the boiled chicken only, mixing well.

Add 1 tsp chicken masala and a little water if needed, and cook for about 5 minutes.

Garnish with fresh coriander and serve hot.