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Make deep gashes on the drumsticks so the masala penetrates well.
Grind together the spices: Kashmiri chilli powder, coriander powder, turmeric powder, garam masala, chicken curry powder, cardamom pods, cloves, black peppercorns, mace, fennel seeds, and star anise.
In a large bowl, combine the chicken with salt, ginger-garlic paste, onions, tomato, green chillies, bay leaf, coriander leaves, curry leaves, and the freshly ground spice powder. Massage well into the chicken.
Cover and marinate for 30 minutes.
Heat oil in a pressure cooker on medium high heat.
Add the marinated chicken and sauté on high heat for 5 minutes, stirring well. Add water and mix gently.
Close the lid, put weight and cook on high heat until the first whistle. Lower the flame and cook for one more whistle.
Switch off the heat before the third whistle. Allow the pressure to release naturally.
Open the cooker and adjust seasoning if needed.
Simmer uncovered for a few minutes if you prefer a thicker gravy.