In a large deep sauté pan or a Karai, heat 1 tablespoon of sesame oil over medium heat. Add fennel seeds, cumin seeds, black peppercorns, bay leaf, cloves, both green and black cardamom pods, cinnamon stick, dried red chilies, coriander seeds, star anise, poppy seeds, kalpasi (if using), cashews, and curry leaves. Toast until fragrant.

Add grated coconut, cooking until it turns golden brown. Allow to cool, then transfer to a blender and pulse a couple of times until you have a chunky paste.

Using the same pan or Karai, heat another tablespoon of sesame oil. Sauté green cardamom, cloves, bay leaf, star anise, black cardamom, cumin seeds, fennel seeds, shallots, dried red chilies, and curry leaves until shallots start to soften.

Add the sliced red onion and cook until translucent and slightly browned. Mix in the diced tomatoes, ginger garlic paste, Kashmiri chili powder, coriander powder, turmeric, and salt, and cook until the tomatoes are softened.

Add the chicken, season with salt, and increase the heat to sear, stirring occasionally. Stir in the prepared Chettinad paste and 1 cup of water, cover, and simmer for 15-20 minutes, or until the chicken is cooked through, stirring occasionally.

Garnish with chopped cilantro before serving.