Method

1. In a pan dry roast the whole spices(cumin, cloves ,fennel seeds, dried red chillies, cinnamon, cardamom, coriander seeds, star anise, black peppercorns and mustard seeds) on a medium flame until aromatic. Transfer to a plate and cool them.

2. Transfer the whole spice mix to grinder jar and grind to make a fine powder. 

3. The curry powder is ready. We will require 3 teaspoons out of it and you can store the remaining curry powder in an airtight container.

4. Marinate the chicken pieces with lemon juice, turmeric powder, red chilly powder and salt. Cover and set aside for 1 hour.

5. In a grinding jar add coriander stem, curry leaves, ginger garlic paste and 1/2 cup water. Grind to smooth paste and set aside.

6. Heat 2 tablespoons of oil in a heavy bottomed pan and add the marinated chicken. Shallow fry the chicken until partially cooked and set aside in a plate. 

6. In the same pan, heat 1 tablespoon of oil and add cumin seeds. Add chopped onions and cook until they turn completely brown. Add the tomato puree and cook the mixture further for 10 mins on medium flame, stirring occasionally.

7. Add the paste prepared in Step 5 and cook the mixture further until oil starts to surface. Now add the fried chicken, 2 teaspoons of freshly prepared curry powder and cook the chicken on medium flame for 10-15 mins to coat the spices well on the chicken.

8. Add the coconut milk, salt and stir well. Cover the pan and cook for another 15 mins on low to medium flame. 

9. Remove the lid and add 200 ml of water and cook the prepared curry for 5 mins on high flame to achieve the desired consistency of your choice.

10. Turn off the gas and garnish with chopped coriander. Let chicken curry rest for 15 minutes (approx.) before serving. 

11. Serve along with rotis, paranthas or steamed rice.