Grind together coriander powder, chilly powder, turmeric powder, pepper powder, cinnamom, cardamom, cloves and aniseeds into a very smooth paste.
Mix together chicken pieces, the ground masala, button onion slices, garlic, ginger, salt, vinegar and curry leaves in a vessel and cook with sufficient water.
When the meat is well done and the gravy is thick, remove from fire.
:- More boiling water may be added in between to cook the meat soft.
Heat oil in a pan.
Add mustard seeds and when they crackle, add the sliced onions and fry it to golden brown in colour.