Heat 1 tbsp oil in a deep pan or kadhai. Add the bay leaf and 1 chopped onion. Sauté until the onion turns golden.

Add 1/4 tsp turmeric powder and mix well.

Add the cleaned chicken pieces and salt. Sauté on medium heat for 2-3 minutes until the chicken releases its own water.

Pour in 1 glass of hot water (just enough to partially submerge the chicken).

Cover with a lid and cook on medium heat for 10-12 minutes. The chicken should be 50-60% cooked.

Once done, remove the chicken pieces from the broth and set them aside. (Keep the leftover stock/broth; you can use a little bit later if needed.)

Roast the sliced onions, dry coconut, ginger, garlic, green chillies, coriander leaves, and tomato separately in a pan with a drop of oil until they turn dark golden brown/charred.

Transfer all roasted ingredients into a blender jar.

Grind to a fine paste without adding water.

Heat 2 tbsp oil in a pan. Add 1 chopped onion and fry until translucent.

Add the prepared Masala Paste (Watan). Sauté well for 2 minutes until the oil starts to separate.

Add the powdered spices: Kanda Lasun Masala, Cumin-Coriander powder, and Chicken Masala. Mix thoroughly.

Add the semi-cooked chicken pieces to the pan. Coat them well with the masala.

Pour in a small splash of the reserved chicken stock (or plain water) just to help the masala cook, but keep it thick.

Taste and add salt if required.

Cover the pan and let it simmer on low heat for 10-15 minutes. This allows the flavours to penetrate the chicken completely. Stir occasionally to prevent burning.

Once the oil separates and the gravy looks dry and rich, turn off the flame.

Garnish generously with fresh coriander leaves. Your Chicken Sukka is ready to serve!