Wash and clean the chicken and cut into medium curry pieces.

In a bowl, marinate the chicken with turmeric powder, red chilli powder, salt, and 1 tablespoon sunflower oil. Refrigerate for 1 hour.

Heat a pan on medium flame and dry roast cumin seeds, coriander seeds, cloves, cinnamon, peppercorns, ginger, garlic, green chillies, curry leaves, and coconut for 4-5 minutes until fragrant.

Cool the roasted spices and grind into a fine paste with 1 tablespoon of water. Set aside.

Heat a kadai on medium flame with sunflower oil. Add mustard seeds, fenugreek seeds, and dried red chillies.

When the mustard seeds splutter, add the chopped onions and sauté until golden brown.

Add the ground masala paste with some water. Add the chopped tomatoes, salt, and sugar. Cook until the tomatoes are mushy.

Add the marinated chicken along with some water. Cover and simmer until the chicken is cooked through.

Once the chicken is cooked, add the kachampuli and cook for 1 minute.

Cover and cook for 10-15 minutes before serving with steamed rice.