Wash and pat dry chicken pieces.

Add curd, grated fresh coconut, salt, coriander powder, cumin powder, red chilli powder, and kashmiri chilli powder in a mixing bowl. Mix everything well to form a smooth paste. Keep it aside.

Heat oil in a heavy-bottomed wok/pan over medium to high heat.

Add bay leaf, cinnamon stick, black mustard seeds and green cardamom pods to the hot oil. Fry until the mustard seeds start to crackle.

Add the finely chopped onions and green chillies to the pan. Fry until the onions turn slightly pinkish and soft. Add water to prevent the onions from sticking to the wok's bottom.

Add ginger garlic paste to the wok and cook for another minute.

Add tomato puree and mix well. Cook for 3-4 minutes until the tomato puree thickens and the oil separates from the mixture.

Add the chicken pieces and cook for 4-5 minutes or until the chicken pieces have lightened in colour. Stir occasionally in intervals.

Add the curd mixture. Mix well to combine and cook for 3-4 minutes.

Add water to the wok and bring it to a boil. Reduce the heat to low and add curry leaves. Cover the wok with a lid and cook it for 15-20 minutes or until the chicken is tender.

Add kasuri methi and garam masala and mix well. Taste and adjust seasoning as required.

Turn off the flame and let the chicken curry rest for a few minutes before serving.

Garnish with fresh coriander leaves and serve hot with rice, roti or naan.