Heat 2 tbsp oil in a pan over medium heat. Add 1 chopped onion and sauté until translucent.

Add 0.5 tsp turmeric and 500g chicken. Sauté for a few minutes.

Cover the pan and cook the chicken for about 3 minutes.

Add salt and 3 cups of hot water. Cover and cook for 10-12 minutes until the chicken is cooked through.

This broth can be served as a soup, known as "Alani soup" in Marathi.

In a pan, roast 2 tbsp coriander seeds, 2 tbsp sesame seeds, 1 tsp cumin seeds, 4 black peppercorns, 4 cloves, 1-inch cinnamon stick, 1 tsp poppy seeds, 2 green cardamom pods, and 1 star anise on low heat until aromatic.

Transfer the spices to a mixer.

In the same pan, roast 0.5 cup dry coconut until golden brown. Transfer to the mixer.

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

Heat 2 tbsp oil in a pan. Add 1 chopped onion and cook until the onion turns transparent.

Transfer the onion to a mixer and add 1-inch ginger, 6 cloves garlic, and 0.5 cup coriander leaves.

Add water as needed and grind to make a smooth green paste.

Heat 3 tbsp oil in a pan. Add 1 chopped onion and sauté until translucent.

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

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

Add the cooked chicken from the broth. Mix well.

Add 1 tsp chicken masala and a little water. Cook for about 5 minutes.

Garnish with coriander and serve.

Heat 3 tbsp oil in a pan. Add 1 chopped onion and sauté until translucent.

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

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

Add 2 cups of chicken broth from the chicken broth recipe. Mix well.

Add 1 tsp chicken masala and a little water. Cook for about 5 minutes.

Garnish with coriander and serve.

In a mixer, add 8 soaked cashew nuts, 1 green chili, 1 tsp roasted poppy seeds, 4 cloves garlic, and 1-inch ginger. Add water and blend to make a smooth paste.

Heat 2 tbsp oil in a pan. Add 1 bay leaf, 1 star anise, 4 black peppercorns, 1-inch cinnamon stick, and 2 dried red chilies. Sauté until aromatic.

Add the previously made paste and sauté for a few minutes.

Add 1 cup chicken broth, 1 cup coconut milk, and 0.5 cup water. Season with salt and cook without boiling, to avoid curdling the coconut milk.

Serve hot.