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We begin by marinating the chicken. I let the chicken drumsticks sit in the marinade for a few hours. You really want all the flavours to go inside the meat so plan out for atleast 2 hours to marinate
Next we make the masala base, so all the ingredients mentioned under the 'ground masala' section goes in this step. Heat the oil in pot.
Add all the spices: fennel, cumin, star anise, black peppercorns, cinnamon stick, cardamoms, cloves, sesame seeds, garlic cloves, grated coconut and roast for a few minutes. Next add the onions and season the pot with salt.
Saute until the onions have softened. Then transfer to a blender (careful it will be hot!) along with the tomatoes and puree it to a paste.
Finally to put it all together, heat some oil in the same pot and add the curry leaves.
Pour the pureed tomato paste into the pot and let it cook for 5 mins over medium heat.
Add the marinated chicken to the pot and toss well. Add a cup worth of water, season with more salt if needed and let it cook on medium low heat. I put the lid on the pot and walked away for 15mins or so and then checked it until the chicken was cooked through.
Transfer to a serving bowl and garnish with freshly chopped coriander leaves
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