Make a paste of yoghurt, salt, turmeric, mango powder and broken dried red chilli. Mix well and marinate the chicken pieces in this paste for 4 hours (minimum 1 hour).

Heat 3 tsps. oil in a pan and add cinnamon, cloves and cardamom seeds. Let them cook for 2 minutes. Then add onions. Fry till they start becoming golden brown in color. Now add the garlic and ginger and cook for 2 minutes.

Add grated coconut and peppercorns. Mix well and cook for a minute. Now add salt, red chilli powder, turmeric, coriander powder and cumin powder.

Add chopped tomatoes after a minute. Cook till the tomatoes are completely soft and the masala becomes like a paste. Take out this paste in a bowl and keep aside.

Heat 3 tsp. oil in another pan and add the bay leaf to it. Now add marinated chicken and cook for 5 minutes. Add the Kolhapuri masala and mix very well. Cook for another 5 minutes.

Add 1 cup water (if you want gravy) and cover it. Let it cook on medium flame for 10-15 minutes. Remove cover and mix well. Add lemon juice, mix and garnish with coriander leaves (optional). Serve with rice/roti.