Combine yogurt, ¼ tsp turmeric powder and ginger-garlic paste in a bowl. Add chicken and mix well. Keep the bowl in a refrigerator to marinate for 15 minutes.
Grind together coconut, poppy seeds, green chilli and fennel seeds to a fine paste. Grind the sambhar onions to a fine paste. Crush the garlic. Heat oil in a deep non-stick pan.
Add bay leaf, cinnamon, green cardamoms, cloves and star anise and sauté. Add the sambhar onion paste and garlic and sauté on medium heat.
Meanwhile mix red chilli powder, ½ tsp turmeric powder and coriander powder with ¼ cup water to make a smooth paste. When the onions turn golden add this paste and continue to sauté till the raw smells disappear. Add curry leaves and torn mint leaves and mix well.
Add the coconut paste and mix. Add tomato puree and sauté for 2-3 minutes. Add chicken and sauté on high heat for 3-4 minutes. Add salt and mix well.
Add 2 cups water and mix and let it come to a boil on high heat. Reduce heat, cover the pan and cook for 4-5 minutes or till the chicken is completely cooked. - See more at: http://old.sanjeevkapoor.com/chettinadu-kozhi-kozhambu-foodfood.aspx#sthash.dl4X7tfK.dpuf
Add lemon juice and mix and serve hot with rice or parantha or appam or idiappam.