Grind together coconut, dried red chillies, coriander seeds, half the peppercorns, half the cloves, poppy seeds, half tablespoon fennel seeds, half tablespoon cumin seeds, one mace blade and cinnamon with sufficient water to a fine paste.
Heat oil in a non-stick pan, add asafoetida, remaining mace, peppercorns, cumin seeds, cloves, fennel seeds and bay leaves, mix and sauté.
Add ginger-garlic paste, mix and sauté for a minute. Add onions, mix and sauté till they turn golden. Reduce heat and add ground paste, mix and sauté for a minute.
Add chicken and salt, mix well and cook.
Increase heat, add tomato puree and mix well. Add half cup of water, mix well, cover and cook on low heat for ten minutes. Add cream and mix well. Switch off heat.
Transfer into a serving bowl, drizzle a little cream on top and serve hot.