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Toast the spice mix ingredients (coriander seeds, fennel seeds, cumin seeds, cloves, cinnamon sticks, bay leaves, green cardamom, black peppercorns, curry leaves, and dried red chillies) until fragrant
Grind the toasted spices into a fine powder
Heat coconut or vegetable oil in a pan over medium-high heat
Add finely chopped onion and sauté until golden brown
Add sliced green chillies and curry leaves, stir for a minute
Add the diced chicken and cook until it starts to brown
Add turmeric powder, Kashmiri red chilli powder, and ginger-garlic paste, mix well
Add the ground spice mix and stir to coat the chicken evenly
Cook the chicken on high heat, stirring frequently, until all moisture evaporates and the chicken is dry-fried
Add warm water as needed during cooking to prevent burning while ensuring the final texture is dry
Continue cooking until the chicken is fully cooked and has a thick spice-laden coating
Garnish with chopped coriander leaves
Serve hot as a starter, bar snack, or side dish