Rub the chicken pieces with yogurt, turmeric, and salt until evenly coated.

Cover the marinated chicken and let it rest in the refrigerator so the yogurt and spices penetrate the meat.

Dry roast the dried red chilies, coriander seeds, fennel seeds, peppercorns, cumin seeds, cinnamon, star anise, and cloves on low heat until aromatic.

Cool the roasted spices slightly, then grind them with the grated coconut into a coarse, fragrant Chettinad masala.

Heat the oil in a kadai and let it shimmer before adding the curry leaves so they crackle and release their aroma.

Add the chopped onions and sauté, stirring frequently, until they turn deep golden brown.

Stir in the ginger paste and garlic paste and cook until the raw smell fades, then add the chopped tomatoes and cook until soft and pulpy.

Add the ground Chettinad masala to the pan and cook, stirring continuously, until the oil begins to separate at the edges.

Add the marinated chicken pieces, mix well to coat in the masala, cover, and cook on medium-low heat until the chicken is tender and cooked through.

Uncover and cook on high heat, stirring frequently, until most of the moisture evaporates and the masala clings dry to the chicken.

Turn off the heat and garnish with freshly chopped coriander leaves before serving.