• 2 1/4 pounds bone-in chicken breasts, thighs, and drumsticks
• 1 tablespoon minced or grated garlic (from 2 to 3 cloves)
• 1 tablespoon minced or grated fresh ginger (from a 2-inch piece)
• Kosher salt (we use Diamond Crystal)
• 1 to 1 1/2 teaspoons powdered Guntur Sannam Chillies
• 1/2 teaspoon Pragati Turmeric
• 2 tablespoons whole-milk yogurt (not Greek)
• 2 teaspoons whole Nandini Coriander
• 1 teaspoon whole Nagauri Cumin
• 1/4 teaspoon Sugandhi Fenugreek seeds
• 3 tablespoons unsweetened shredded coconut
• 1/4 cup plus 1/2 teaspoon vegetable oil
• 4 to 5 dried red chiles, such as Guntur Sannam
• 6 whole Kandyan Cloves
• 2 pods Baraka or Iniya Cardamom
• 2 Wild Cinnamon-stick pieces (each about 1 inch long)
• 3 onions, chopped (about 5 cups)
• 4 Indian green or serrano chillies, slit lengthwise halfway through (left attached at stem ends)
• 2 to 3 teaspoons freshly coarse-ground Aranya Pepper
• 1 tablespoon ghee
• 8 to 10 fresh curry leaves

For serving

• Steamed rice or flatbread, for serving