Wash the cut up chicken, drain off excess water if any, add in the ginger and garlic paste, turmeric and salt and leave it aside.

In a big heated wok, pour in the oil and once you know its hot enough, put in the cut onion, cloves, cinnamon sticks and aniseeds and stir fry

Once the onion is soggy and the spices turn colour, add in the marinated chicken together with the potato.  Add in 2 cups of water, give it a good stir and cover to let it cook for at least 15 mins.

Remove the cover, add in salt, meat masala and chilli powder and stir until all the powder a completely mixed with the chicken.  Cover for about another 5 minutes.  Make sure that the gravy thickens before switching off the heat.

The spicy chicken gravy can be served with naan, chappathi, pratha or rice.