Whisk together yogurt, pepper powder, turmeric and red chili powder in a bowl. Cut the chicken thighs into small pieces and add to the above mixture. Cover and let it marinate in the fridge overnight.

To make Malvani masala : Dry roast green cardamom seeds, cinnamon stick, cloves, star anise, coriander seeds and cumin seeds in a pan individually till fragrant. Cool the roasted spices and grind in a coffee grinder to a fine powder. This powdered masala can be stored in an air tight container for few months.

Dry roast onion in a small pan. Transfer the onion in a food processor and grind with coconut milk to get a paste.

In a heavy bottom pan heat oil and add cumin seeds. When the seeds splutter add onion and coconut paste. Simmer for about 5 to 7 minutes.

Mix in the tomato puree and cook till oil starts separating.

Add marinated chicken and 1 tbsp of Malvani masala and red chili powder. Let the chicken cook in its juices for few minutes. Now add desired water, bring the curry to boil.

Season with salt and kokum syrup. Cover and cook till the chicken is soft and tender.

Garnish with fresh coriander.

Rinse and soak black gram and fenugreek seeds in enough water for 3 hours. Drain the water and blend to make a fine paste by adding very little water.

Dry roast coriander and cumin seeds in a small pan. Grind to make fine powder

Take rice flour and semolina in a plate. Add turmeric, coriander and cumin powder, oil, salt and mix.

Add black gram and fenugreek paste mix everything together till it looks like breadcrumbs.

Add hot water little at a time and mix with spoon. Knead slowly to form a soft dough. Cover and let it rest for 2 hours.

Divide the dough into 9 equal portions. Place the individual portions on an aluminum foil and lightly pat down with your palm from all the sides to form a circle with an even thickness.

Heat oil in a deep frying pan on a medium heat. Once the oil is hot. Gently slide the vade into the oil and fry till golden brown on each side. Drain on an absorbent paper.