1-First Step: Dry-roast and grind the masala* Place a heavy-bottomed pan on medium heat. Add dried red chilies, coriander seeds, cumin seeds, fennel seeds, cloves, cardamom, cinnamon, and black peppercorns.* Dry roast for about 2 to 3 minutes, stirring frequently, until aromatic and slightly darker. Be careful not to burn the chilies.* Add 1 sprig of curry leaves, dried shredded coconut, and roasted gram or cashews. Toast for about 30 to 60 seconds more until the curry leaves crisp.* Allow the spices to cool completely, then grind to a fine powder in a spice grinder or blender. Set aside.

2-Second Step: Prep aromatics and chicken* Finely chop or crush 6 to 8 shallots, or measure 1/2 cup finely chopped yellow/Indian onions. Keep them ready.* Measure 1 1/2 teaspoons ginger-garlic paste or grate 1 teaspoon each of ginger and garlic.* If using, briefly marinate the chicken with 1/3 teaspoon sea salt, 1/8 teaspoon turmeric, and 1 tablespoon lemon juice for 10 to 30 minutes to cut any poultry aroma. Fresh chicken may skip this step.

3-Third Step: Sauté aromatics* Heat 2 tablespoons sesame oil (or your chosen oil) over medium heat in a wide pan. Add the remaining 1 sprig of curry leaves and the chopped shallots/onions.* Sauté for about 5 minutes until the onions are light golden and the raw smell is gone.* Add ginger-garlic paste and sauté for 40 to 50 seconds until the raw aroma softens but before it browns.

4-Fourth Step: Add and sear the chicken* Add the chicken pieces to the pan, along with the reserved salt and turmeric.* Turn the heat to high and stir-fry for 2 to 3 minutes until the chicken turns opaque and begins to brown slightly.* Cover the pan and cook for 3 to 4 minutes to release juices. This helps the masala stick later.

5-Fifth Step: Combine with spice powder and cook through* Reduce heat to medium. Mix in the freshly ground spice powder evenly so it coats the chicken pieces.* If the pan becomes too dry or the masala is sticking too early, add 1/4 cup hot water and stir to create a little steam to finish cooking.* Cover and simmer until chicken is fully cooked and tender. Cooking times vary: boneless pieces will take less time than bone-in pieces.

6-Final Step: Finish, adjust, and serve* Remove the lid and cook uncovered on medium-high heat until excess moisture evaporates and the masala clings to the chicken pieces. This gives the dish its signature dry texture.* Taste and adjust salt. Add 1 tablespoon lemon juice and toss.* Garnish with chopped coriander leaves and serve hot with rice, rasam, sambar, chapati, or dosa.