In the meantime prepare the homemade masala.
Warm-up a large frying pan on medium heat.
Once the frying pan is warm add the grated coconut and stir well. Keep on mixing the coconut the whole time, so it doesn't burn in the pan; allow it to turn golden.
Once ready [after a couple of minutes], once the edges of the coconut shreds start turning golden, add the green cardamom, black cardamom, cinnamon, cumin seeds, and star aniseed to the pan and mix keep on mixing.
After a minute, to a minute and a half, the spices will start to be fragrant; at this point add the poppy seeds, sesame seeds, and peppercorn, and mix well again.
After a further minute and a half, add the mace, cloves, and bay leaf, and keep on mixing for a further two minutes, ensuring no spice gets burned.
Once all the spices are fragrant, remove them from the pan and put them on a large flat plate, spreading them out so the heat can escape.
In the same pan, keeping it warm, add the dry red chilies and allow them to become fragrant, without burning; the chilies are ready when they are crunchy, but do not become much darker.
Set the chilies aside with the other spices and allow them to cool down for about ten minutes, then grind until you have a fine powder.
Your homemade Kolhapuri chicken masala is ready.