1 chicken, skinned & cut into pieces
3/4 tsp. salt
1/4 tsp. nutmeg
1/2 tsp. mace
1 lg. black cardamom
3/4 tsp. cumin seeds
4-6 black peppercorn
3 cloves
1 inch stick cinnamon
4 dried red chilies
1/2 tsp. chopped ginger
1/2 tsp. chopped garlic
Juice of 2 lemons

In a frying pan, dry roast nutmeg, mace, cardamom, cumin, peppercorn, cloves, cinnamon and red chilies together until light brown and then grind them. Marinate the chicken with roast spices and the rest of the ingredients for 1 hour. Cover tightly and cook on a low heat until tender. Uncover and cook on high until water dries up completely.