Step 1: Roast the Base Ingredients. Heat 1 teaspoon of oil in a pan. Add 2 sliced onions, 1 chopped tomato, dry coconut, ginger, and garlic. Roast them lightly until they develop a slight brown colour. Let the mixture cool.

Step 2: Grind the Masala. Transfer the roasted ingredients into a blender. Add fresh coriander leaves along with their stems and 2 to 3 tablespoons of water. Blend into a smooth, fine paste.

Step 3: Pre-cook the Chicken. In a deep pot, heat 1 tablespoon of oil. Add 2 bay leaves, 1 kg washed chicken, turmeric, and a little salt. Stir well, add 2 cups of water, and boil for 10 to 12 minutes until the chicken is tender. Keep the chicken and stock aside.

Step 4: Fry the Paste. In a separate heavy-bottomed pan, heat 2 tablespoons of oil. Add the blended masala paste and sauté on a medium flame for 2 to 3 minutes.

Step 5: Add Dry Spices. Add 1.5 tablespoons Kanda Lasun Masala, 1 teaspoon cumin-coriander powder, and 1 teaspoon chicken masala. Add a pinch of salt (remember the chicken already has salt from boiling). Cook for 2 minutes until the oil separates from the edges.

Step 6: Mix Chicken and Simmer. Add the boiled chicken pieces along with some of the chicken stock to achieve a thick consistency. Mix well.

Step 7: Cook Covered. Cover the pan with a lid and let it simmer on low heat for 10 to 12 minutes. Check once in between to ensure the gravy does not stick to the bottom.

Step 8: Garnish and Serve. Once the gravy reaches a thick, semi-dry "lapthapi" texture, turn off the heat. Garnish with fresh coriander leaves and serve hot!