Clean chicken and cut into small pieces. Apply salt and keep aside. Grind the next 5 ingredients and apply to the chicken. Take a frying pan and roast the grated coconut along with sliced onions till light brown. Grind to a thick paste and keep aside. Heat 1 tablespoon oil and roast chilies lightly.
Transfer to a plate and roast the next 6 spices slightly. Mix the roasted chilies. then sprinkle a little oil if necessary, and roast coriander seeds, mace, aniseed and poppy seeds very lightly. Grind all the roasted spices together to a fine paste. Take a large pan, melt ghee, fry onions and garlic till tender.
Add marinated chicken, cover the pan and cook till tender. Mix spice paste and cocounut paste into the meat. Cook for about 10 minutes.