It is important to have all the ingredients for the masala ready when starting this step, as they need to be added quite quickly to ensure none of these get burnt in the process.
Warm-up a large frying pan on medium heat; once warm add the grated coconut and stir well. Coconut is rich in oil, so you want to ensure you keep an eye on it while you roast it on the pan, as it can quickly overcook and burn.
After a couple of minutes, once the edges of the coconut shreds start turning golden, add the green and black cardamom, cinnamon, cumin seeds, and star aniseed to the pan and mix well.
After a minute, to a minute and a half, the spices will start emitting their smell; at this point add 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 burn.
If you see some spices are cooking too quickly, reduce the heat under the pan while you keep stirring the ingredients.
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.