1. Marinate the chicken with 1 tsp salt, 1 tsp chili powder, 2 Tbsp ginger garlic paste, 1/4 cup yogurt, and mix everything well.

2. Marinate the chicken for at least 1 hour in the refrigerator.

3. Preparing the spices to make the coconut curry paste: In a pan, roast the following spices until the fragrant aroma comes. 4 red whole chiles, 1 tsp black peppercorns, 1 Tbsp coriander seeds, 1 star Anise, four cloves, two cardamoms, 1 1/2 Tbsp poppy seeds, 1 1/2 tsp cumin seeds, and 1 1/2 tsp fennel seeds.

4. In another bowl, take 3/4 cup of grated coconut and add the roasted spices to it. 

5. Add 1/2 cup of water and blend the coconut and spices to a smooth paste.

6. In a 3-quart pan, take 2 Tbsp of oil. When the oil is hot, add 1 tsp of mustard seeds, six curry leaves, 3 Bay leaves, and two cinnamon sticks.

7. Add 1 1/2 cups of finely diced onions, saute for 1 minute. Caramelize the onions and then add 1 1/2 cups of chopped tomatoes. Saute the onion and tomatoes for 5 minutes. 

8. Add the marinated chicken to the pan. Mix well and cook the chicken for about 10 minutes. 

9. Add the prepared coconut curry paste. Mix the chicken and curry paste well. Cover the lid and cook for 15 minutes.

10. After 15 minutes, open the lid and adjust the salt as needed.

11. Garnish with 1/4 cup of coriander leaves and adjust and let it come to boil one more time.

12. Serve hot with rice or roti.