Dry roast sesame seeds, poppy seeds, black peppercorns, caraway seeds, cinnamon, green cardamom, black cardamom, cloves and mace separately.
Cool and grind along with dry coconut and bedgi red chillies to a fine paste, adding a little water. Grind ginger and garlic to a fine paste.
Heat olive oil in a thick-bottomed pan, add dry red chillies, stir-fry briefly, remove and reserve for garnish. Add onions to the same oil and sauté till golden brown.
Add ginger-garlic paste and cook on medium heat for a few seconds. Stir in the prepared coconut paste and cook further for three to four minutes on medium heat, stirring frequently.
Add chicken pieces, mix well and cook on high heat, stirring continuously, for two to three minutes. Add half a cup of water and continue cooking on medium heat for three to four minutes, stirring frequently.
Add turmeric powder, grated nutmeg, Kolhapuri dry chutney and salt. Mix well and cook further till chicken is completely cooked, stirring frequently. The masala (gravy) should be quite thick and dry.
Serve hot garnished with coriander leaves and fried dry red chillies.