Ingredients:

For the Marinade:
1 tbsp chilli powder
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp turmeric powder
3 tbsp lemon juice

For the Ground Masala Ground:
2 tbsp oil
1 tsp cumin seeds
2 tsp fennel seeds
1 small piece of cinnamon stick
4 cardamom pods
4 cloves
1 star anise
2 tbsp sesame seeds
2 tbsp poppy seeds
2 tsp black peppercorns
40g (1/2 cup) coconut grated (fresh/frozen)
5 garlic cloves garlic
1 large onion, sliced
3 large tomatoes, diced
Salt, to taste

Remainder of the Ingredients:
8-10 chicken drumsticks
2 tbsp coriander powder
1 tsp chilli powder
1 tsp garam masala powder
3 tbsp oil
1 bunch coriander (cilantro) leaves, finely chopped
Handful of curry leaves

Method:

In a bowl, mix together all the ingredients for the marinade. Add the chicken, toss to combine with the marinade then set aside in the refrigerator to marinate for at least 2 hours (but best over-night).

Heat the oil for the ground masala in a pan over medium heat. Once hot add the fennel, cumin, star anise, black peppercorns, cinnamon stick, cardamoms, cloves, sesame seeds, poppy seeds, garlic cloves, grated coconut and fry for a few minutes, until aromatic (take care they do not burn)

Now add the onions and season with salt. Continue frying for about 5 minutes, until the onions are soft and translucent. Carefully tip the contents of the pan into a blender, add the tomatoes and purée to a paste.

Add a little more oil to the pot used to fry the spices. Add the curry leaves and fry for 1 minute, until then blacken. Add the puréed tomato paste and cook for 5 minutes over medium heat.

Now add the marinated chicken (and its marinade). Toss well to combine then add 250ml (1 cup) water. Adjust the seasoning to taste and bring to a simmer over medium heat. Add the lid on the pot and cook for 15 minutes, or until the chicken is cooked through and tender.

Turn into a warmed serving dish, garnished with the chopped coriander leaves and serve.