Method

1. Heat bajra, rice and dal separately in a flat frying pan without using any oil. Pound them together to a fine powder.
2. Mix the powder in three cups of water and keep aside. Grate the coconut. Chop the onions and divide into three portions.
3. Clean the chicken, cut into pieces and wash. Grind coriander seeds and half of each of the garlic and ginger along with the turmeric piece. Rub this ground paste to the chicken pieces. Let the chicken pieces marinate for an hour or so.
4. In a heavy-bottomed, wide dekchi, pour half of the oil. when hot, season with asafoetida and put in the third portion of the chopped onions. Fry the onions to a dark brown and put in the marinated chicken pieces. Add salt and cover the dekchi.
5. Let it simmer on low fire till the chicken pieces are half cooked. Pour the mixture of bajra, rice and dal. Stir and let it cook.
6. Fry separately in oil the remaining chopped onions, granted coconut, red chillies, remaining ginger and garlic. Grind these to a very fine paste.
7. Take the grinding stone, wash the stone with a cupful of hot water and mix this water in the paste. Pour this in the dekchi in which chicken is cooking. Pound peppercorns, cloves, cinnamon, cardamoms, cassla flower mace, black cummin seeds together till powdered finely.
8. When the chicken is cooked to the desired tenderness, heat the remaining oil in a small dekchi and season it with bay leaves.
9. Put in the powdered spices and quickly pour over the cooked chicken. Cover the dekchi and let it be on low fire for another five minutes.
10. Transfer the contents of the dekchi to a nice serving dish, garnish with chopped coriander and serve sizzling hot with either Indori wadas or bajra rice.