Step 1: Dry-Roast and Grind the Masala — Heat a dry heavy skillet over medium-low heat. Add the Byadgi chilies, coriander seeds, black peppercorns, cumin, mustard seeds, fenugreek, fennel, and urad dal. Roast 5–7 minutes, stirring, until aromatic — don't burn. Add the ½ cup grated coconut and roast 2–3 more minutes until golden. Cool completely, then grind to a coarse powder. This is your sukka masala.

Step 2: Temper and Start the Base — Heat 1½ tablespoons of coconut oil in a wide, heavy pan over medium-high heat. Add the curry leaves — they will splutter — then the chopped onion. Sauté 6–8 minutes until deep golden at the edges. Stir in the ginger garlic paste and turmeric; cook 1 minute.

Step 3: Brown the Chicken — Add the chicken in a single layer. Sear undisturbed 3–4 minutes, then toss and cook 5–6 more minutes until mostly cooked and lightly browned. Sprinkle in the salt.

Step 4: Coat with the Roasted Masala — Sprinkle the freshly ground sukka masala over the chicken and toss so each piece is coated. Add a splash (2–3 tablespoons) of water only if the masala threatens to stick — sukka is meant to be dry.

Step 5: Dry-Roast Until Crackly — Reduce heat to medium-low and dry-roast 8–10 minutes, tossing every couple of minutes, until the masala toasts onto the chicken and the coconut crisps up dark and crackly.

Step 6: Finish with Coconut and Serve — Stir in the remaining ½ cup grated fresh coconut and the final ½ tablespoon of coconut oil. Toss 1–2 minutes. Taste and adjust salt. Shower with chopped coriander and a squeeze of lime. Serve hot.