Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Combine all ingredients for the marinade and allow to sit for at least 1 hour. 

Thinly slice the red onion.

Peel the potato and cut into large cubes. 

Mince the garlic and ginger using a rasp. 

Heat a large pot over medium heat. Add ½ cup ghee and let it melt. Once melted, add onions and a pinch of salt and turn the heat to high. Allow the onions to cook until golden brown, stirring every so often. 

Add the coconut and continue to cook until the coconut is golden brown. Add the ginger and garlic and continue to cook for 2 more minutes. 

Remove everything from the pot and transfer into a food processor, blending until a paste. 

Add the remaining 2 tablespoons of ghee to the large pot and turn the heat to low. Add the cinnamon sticks, cardamom, star anise and allow to cook for 1 minute until fragrant. 

Add the onion and coconut paste, turmeric, chili powder, garam masala and allow to simmer on medium heat for 3 to 4 minutes.

Add the chicken thighs, potatoes, crushed tomatoes and chicken stock to the pot and bring to a boil, then turn to a simmer. Allow this to simmer for 25 – 30 minutes, until the chicken is fully cooked. 

Season with salt and pepper to taste, and Add a little flare to your food with a decorative final touch that is edible, like chopped herbs or a sprinkle of parmesan cheese.garnish with fresh lemon juice, chopped cilantro and more ghee.