Roast the desiccated coconut in a dry skillet or frying pan over medium heat until golden brown. Remove it from the skillet and set aside to cool.

In the same skillet, dry roast the cinnamon stick, peppercorns, cloves, fenugreek seeds, cumin, fennel seeds, coriander seeds, poppy seeds, and dry red chillies until fragrant. Transfer to a plate and let them cool.

Heat 1 tbsp of oil in the same pan on medium-high heat. Add the sliced onion, garlic, and ginger and cook for 4-5 minutes until softened. Remove from heat and let cool.

Grind the roasted coconut, spices and cooked onion mixture to a smooth paste. Add a little water if needed.

Heat oil in a heavy-bottomed wok and add the chopped onions. Fry until golden brown, then add the green chillies and fry for a minute.

Mix the chicken pieces well on high heat and cook until the chicken lightens its colour.

Add salt, turmeric, and kashmiri red chilli powder. Mix well and cook for 4-5 minutes on medium-high heat, stirring occasionally.

Mix the ground paste well until the spices coat the chicken.

Pour in the water, stir and bring to a boil. Cover the wok and reduce the heat to medium. Cook until the chicken is tender.

Mix the lemon juice, dry fenugreek leaves, and garam masala into the wok. Cook for 2-3 more minutes.
Check seasonings and adjust to taste.

Garnish with fresh coriander leaves or fried onions.

To balance the flavours, serve hot with roti, naan or rice and a side of raita (yogurt dip).