Chicken Kolhapuri

• Roast the Spices
  Dry roast on low heat: red chilies, coriander, cinnamon, cloves, cardamoms, peppercorns, mace, and nutmeg. Once fragrant and lightly golden, add coconut, cumin, sesame, and poppy seeds (or cashews). Roast until golden—avoid burning. Cool down.
• Grind Masala Base
  Grind the roasted mix into a fine powder. Separately, sauté 1 Tbsp oil with onions until golden, then add ginger and garlic. Cool and grind into the spice powder until it forms a smooth-ish paste. 
• Marinate
  Combine the masala paste, turmeric, salt, and chicken. Marinate for at least 15 minutes (or refrigerate overnight for deeper flavor).
• Cook the Curry
  In the same pan, heat remaining 2 Tbsp oil. Add chopped tomatoes with a little salt, cook until soft.
  Add marinated chicken and sauté 3–5 minutes until fragrant. Add enough hot water—starting with about ½ cup—so chicken is partially submerged. Stir in coriander. Cover and simmer on low until chicken is cooked through and tender (~20-25 min). Adjust water to achieve desired consistency. 
• Finish & Serve
  Once chicken is fork-tender (internal temp ~74 °C/164 °F), you’ll see oil floating on top—sign you’re done. Check salt and adjust. Garnish with coriander leaves. Serve with steamed rice, roti/chapati, kachumber salad, sliced onions, and lemon wedges.

Source: - indianhealthyrecipes.com