Place a dry heavy-bottomed pan over medium heat. Add the whole spices: 8 dried red chilies, 2 tsp black peppercorns, 2 tsp cumin seeds, 4 tsp coriander seeds, 10 green cardamom pods, 2 sticks cinnamon, 8 cloves, 2 tbsp poppy seeds, and 2 tsp fennel seeds. Dry-roast, stirring, until aromatic.

Add 60 g grated coconut to the same pan and continue to roast until the coconut is golden and fragrant. Remove the roasted spice–coconut mixture from the pan and let it cool completely.

Grind the cooled roasted spice–coconut mixture in a spice grinder or small mixer to a coarse or smooth paste, adding a little water only if needed to bring it together. Set this paste aside.

Grind 45 g ginger and 30 g garlic to a smooth paste in a small blender or mortar, adding a little water if needed. Set the ginger–garlic paste aside.

Heat 4 tablespoons ghee or oil in a heavy-bottomed pan over medium heat. Add 2 bay leaves and 2 sprigs curry leaves and sauté briefly (about 30 seconds) until fragrant.

Add 2 large diced onions and sauté until soft and translucent.

Add the ginger–garlic paste and cook, stirring, until the raw aroma fades (about 1–2 minutes).

Add 4 medium diced tomatoes and cook until the tomatoes soften (about 3–4 minutes).

Stir in the ground roasted spice–coconut paste and cook for 2–3 minutes to blend the flavors.

Add 1 kg boneless chicken thigh pieces and mix well so the chicken is evenly coated with the masala.

Pour in 250 g water, bring to a simmer, cover, and cook on medium heat for 10 minutes, or until the chicken is cooked through and the sauce reaches your desired consistency.

Garnish with cilantro and serve hot.