Combine chicken pieces with salt and pepper.

Dry roast coriander seeds, cumin seeds, dry red chillies, fennel seeds, fenugreek seeds, cinnamon, cloves, cardamom pods, black pepper corns and star anise until fragrant.

Grind the roasted spices into a fine powder.

Heat butter in a skillet, add flour and cook until well combined.

Add the spice blend to the butter and flour mixture and cook for two minutes.

Heat oil in a kadai, add ginger and garlic, saute for 30 seconds.

Add sliced onions and cook until light brown.

Add water, spiced flour butter mixture, salt, turmeric powder, and mix well, bring to a boil.

Reduce flame, add onions and carrots, cover and cook until chicken is cooked through.

Open the lid, add nutmeg powder, tomato ketchup, honey, apple strips and mix well.

Turn off the flame, transfer to a serving bowl and serve hot with rice.