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• 1 1/8 lb (1.1 lbs.) chicken (bone-in is best)
• ⅛ teaspoon turmeric
• ¼ teaspoon red chili powder
• 1 tablespoon lemon juice ( or yogurt )
• 1 tablespoon ginger garlic paste (or 4 garlic cloves + 1 inch ginger)
• ½ teaspoon sea salt
• 2 to 3 tablespoons oil ((gingelly oil if preferred, divided) )
• 1 bay leaf (optional)
• 1 cup (1 large) onions (finely chopped or sliced shallots)
• 1½ cups (2 medium) tomatoes ((finely chopped or pureed) )
• 2 sprigs curry leaves (divided)
• ½ to 1 cup hot water (start with lower amount)
• 4 to 5 (4 grams) dried red chilies (refer notes , substitute - 1 tsp red chili powder)
• 1 tablespoon (6 grams) coriander seeds
• 1 teaspoon (3 grams) fennel seeds
• ¾ teaspoon (2 grams) cumin seeds
• ½ teaspoon (1 gram) pepper corn
• 5 (1 gram) green cardamoms (elaichi)
• 1 inch (1.5 grams) cinnamon stick
• 4 cloves
• 1 small star anise (or 2 to 3 petals)
• 1 small piece stone flower (kalpasi/ dagad phool)
• ¼ cup (35 grams) coconut (grated, fresh or frozen, or unsweetened shredded)
• 8 cashews (or 1 tbsp roasted chana dal or white poppy seeds)