Marinate 500g of bone-in chicken, cut into pieces, with 1 tablespoon of lemon juice, 1 tablespoon of ginger-garlic paste, ¼ teaspoon of red chili powder, ⅛ teaspoon of ground turmeric, and ½ teaspoon of salt.
For the masala, put 4 dried red chilies, 1 cinnamon stick, 1in / 2.5cm long, 4 whole cloves, 1 small piece of star anise, and 1 small piece of stone flower (kalpasi) in a dry pan.
Add ½ teaspoon of black peppercorns, 1 teaspoon of fennel seeds, ¾ teaspoon of cumin seeds, 1 tablespoon of coriander seeds, and 5 green cardamom pods. Roast over medium heat for 2 minutes, then over low heat for 7-8 minutes.
Let cool and grind to a powder. Toast ¼ cup of grated coconut and half of 2 sprigs of curry leaves in ½ tablespoon of oil for 7-8 minutes, then grind with the spice powder and ½ cup of cold water to a smooth paste.
Heat 2 tablespoons of oil in a pot and fry 1 cup of chopped onions with the remaining curry leaves for 7-8 minutes, until golden. Add the chicken and fry for 4-5 minutes.
Add 1½ cups of chopped tomatoes, the masala paste, and ½ cup of hot water. Cover and cook until the chicken is tender and reaches 165°F / 74°C, adding a little more hot water if needed.
