1-First Step: Prepare and roast the masala* Measure the whole spices and the dried shredded coconut and roasted gram (or nuts) listed above.* Heat a dry skillet on medium heat. Add coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon, and green cardamom pods.* Dry roast gently for about 2-4 minutes, stirring constantly, until the spices become fragrant. Add the dried shredded coconut and roasted gram or chosen nuts for the last 1-2 minutes so they toast but do not burn.* If using a few curry leaves in the masala, toss them in for the final 30 seconds of roasting for extra aroma.* Transfer spices to a bowl to cool for 5-7 minutes, then grind into a fine powder in a spice grinder or mortar and pestle. Set aside about 2 to 3 tablespoons of this masala (you will use it later).

2-Second Step: Prep the aromatics and chicken* Finely chop or crush the shallots or onions. Having them finely chopped helps them break down and coat the chicken.* If you choose to marinate briefly (optional), toss the chicken with 1 tablespoon lemon juice, a pinch of salt, and a dash of turmeric for 10-15 minutes to reduce raw poultry odor and tenderize.* Pat the chicken dry with paper towels before cooking to limit water release.

3-Third Step: Sauté onions and build the base* Heat 2 tablespoons of sesame oil or your chosen oil in a wide, heavy-bottomed pan over medium heat. Using a wide pan helps moisture evaporate faster and encourages browning.* Add 2 sprigs of fresh curry leaves if using and let them sizzle for 10-15 seconds to flavor the oil.* Add the chopped shallots or onions and sauté for about 5 minutes, stirring often, until they are golden and the raw smell has faded.* Add 1.5 teaspoons ginger-garlic paste (or the grated equivalents) and sauté for 40-50 seconds until fragrant but not browned.

4-Fourth Step: Cook the chicken* Increase heat to medium-high and add the 500 grams of chicken pieces to the pan.* Season with 1/3 teaspoon sea salt and 1/8 teaspoon turmeric powder. Stir-fry for 2-3 minutes until the chicken pieces change color and begin to sear.* Cover and lower the heat to medium for 3-4 minutes to let the chicken release some moisture. This helps the masala stick later.* Uncover and add the ground masala powder. Stir for 2 minutes so the spices toast slightly on the chicken. If the pan looks dry or the masala is too thick to move, add 1/4 cup hot water to loosen and cook covered until the chicken is nearly done (about 6-8 more minutes depending on piece size).

5-Final Step: Reduce to a dry chukka* Once the chicken is cooked through, uncover and turn the heat to high. Stir and saute vigorously so liquid evaporates and the masala forms a thick coating that clings to the chicken.* Cook for another 3-5 minutes on high, stirring frequently. Watch closely to prevent burning.* Taste and adjust salt if needed. Stir in 1 tablespoon lemon juice to brighten the flavors.* Garnish with chopped coriander leaves if you like, and serve hot with rice, rasam, sambar, ghee rice, chapati, or dosa.