Add the cut chicken pieces to the marinade and leave aside for half an hour.
For the Kohlapur Masala:
Heat oil in pan. Add bay leaf, cinnamon, cloves, crushed black pepper and chopped onions. Saute till onions turn translucent. Add grated coconut. Saute till coconut color changes. Add tomatoes. Cook for 10 minutes. Cool and puree the mix in a blender.
For the Main Preparation:
Heat oil and add the marinated chicken to the pan. Cook for 25 minutes on low fire. Stir regularly. Add paste and simmer on low flame for five minutes. Kolhapur chicken is ready. Garnish with coriander leaves.