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Prepare the spice mix by grinding the coriander seeds, fennel seeds, cumin seeds, cloves, cinnamon sticks, bay leaves, green cardamom, black peppercorns, fresh curry leaves, and dried red chillies into a fine powder.
Heat 4-5 tbsp of coconut/vegetable oil in a pan and add the finely chopped onion. Sauté until the onions turn golden brown.
Add the fresh curry leaves and sliced green chillies (with seeds removed) to the pan and sauté for a minute.
Add the diced chicken to the pan and sauté for a few minutes until the chicken is lightly browned.
Add the prepared spice mix, turmeric powder, Kashmiri red chilli powder, and fresh ginger-garlic paste to the pan. Mix well and sauté for 5-7 minutes, until the chicken is cooked through and the spices have formed a thick, dry coating on the meat.
Adjust the seasoning with salt as per your taste. If the mixture seems too dry, add a splash of warm water to achieve the desired consistency.
Garnish the Chicken Chukka with chopped coriander leaves and serve hot.