Heat a tawa (griddle) and dry roast the coriander seeds, cumin seeds, fennel seeds, poppy seeds, and sesame seeds until aromatic.

Let them cool slightly, then grind them into a fine powder. Set aside.

In a pan with a little oil, roast the sliced onions until golden brown.

Roast the dry coconut slices until they turn golden.

Lightly roast the green chillies and tomato.

Combine the roasted onions, coconut, chillies, tomato, ginger, garlic, and fresh coriander in a blender.

Grind into a smooth paste (add a splash of water only if necessary).

Heat oil in a large pot. Add a bay leaf and the finely chopped onion (1 medium). Sauté until the onion is soft.

Add 1/2 tsp turmeric powder and mix.

Add the cleaned chicken pieces and salt. Sauté well for 2-3 minutes on medium heat until the chicken changes colour.

Cover with a lid and let it cook in its own juices for 5-7 minutes on low heat.

Add 1 glass of hot water to the chicken. Cover and cook until the chicken is 70-80% done. (Do not overcook as it will cook further in the masala).

Once done, separate the chicken pieces from the broth (soup). Keep the broth aside for soups or gravies.

Heat oil in a kadhai or heavy-bottomed pan. Add a bay leaf and 2 tbsp chopped onion. Fry until golden.

Add about 3 large tablespoons of the prepared Vatan (Wet Paste). Sauté on medium heat for 2 minutes.

Add a pinch of turmeric, Kala Masala, the Special Dry Masala Powder (prepared in Step 1), and Chicken Masala.

Sauté the spices well until the oil starts to separate from the masala.

Add the semi-cooked chicken pieces to the pan. Mix gently to coat every piece with the masala.

Add 2-3 spoons of the reserved chicken stock (broth) to keep the masala moist. Adjust salt if needed.

Cover and cook on low heat for 20 minutes to let the flavours absorb.