Heat oil in a pan add chicken, garlic paste, ginger paste, ground paprika, ground fennel, ground nutmeg, ground comfit, ground black pepper, ground coriander, ground cumin, ground turmeric, red chilli powder, garam masala powder and salt stir well for few seconds.
Add 8 glasses of water.
Cover and cook on low heat until the chicken is tender.
Roast Wheat Flour in a pan, dissolve it in 2 cups of tap water and add this gradually into the gravy.
Stir to mix evenly with the gravy. Cover then reduce the heat and simmer for 30 minutes.
Garnish with lemon and finely chopped fresh green coriander.
Ready to serve.
Serve hot with naans.
Serve 6-8 persons.