Wash and clean the chicken thoroughly.

Heat a skillet on low flame.

Add curry leaves, cinnamon stick, star anise, cardamom pod, stone flower, fennel seeds, dry red chillies, and black peppercorns.

Dry roast all the spices until aromatic (5-7 minutes).

Turn off the flame and cool the spices to room temperature.

Grind the spices into a smooth powder using a mixer-grinder (Karuveppilai Masala).

Set the masala aside.

Place a heavy bottom pan on medium flame and add some oil.

Once the oil is hot, add ginger and garlic and sauté for a couple of minutes.

Add in onions and sauté until translucent (1-2 minutes).

Add the green chillies and chicken pieces along with turmeric powder.

Stir the ingredients together until the chicken is half cooked.

Add in the Karuveppilai Masala and coriander powder.

Sprinkle salt and keep roasting until the chicken is well cooked.

Sprinkle some water if the masala is sticking to the bottom.

Cover and cook for 2 minutes.

Finally, add chopped coriander leaves and serve hot.