On a low flame, dry roast all the powders for half a minute just until the aroma is released.
In a grinder, blend the roasted powder, shallots OR onion, ginger garlic paste to a fine paste. It will be fairly thick.
Generously add salt to the marinade and mix well.
Cut tiny slits into the chicken meat to allow the marinade to penetrate.
In a glass bowl, place the chicken pieces and lightly salt the chicken pieces. Mix well.
Add the marinade and rub it into the chicken pieces thoroughly especially into the slits.
Marinate for minimum half an hour or overnight.
Heat a heavy bottomed sauce pan, and add the marinated chicken directly into the pan.
Without adding any liquid, let the chicken on a medium flame for 15-20 minutes.
After 20 minutes, the chicken would have released water.
Start adding coconut oil up to 9 Tablespoons in intervals to fry the chicken.
Add more oil if required.
The fried chicken will be fiery red in color and crisp.
Finish frying by adding the curry leaves a few minutes before you take the chicken off the heat.
Serve hot with Porotta, Neichor or Biriyani.