Heat oil/ghee in a pot over high heat. Add whole spices - star anise, cinnamon, bay leaves, black and green cardamom, cloves and peppercorns.
Add the chopped onions and a handful of Dagar na pool. Turn the heat down to medium/low. Once the onions have browned (about 20 minutes over medium/low), add fenugreek, ginger, garlic and green chilli. Cook for a couple of minutes on medium low.
Add pureed tomato, 1.5 tsp cumin powder, 1.5 tsp coriander powder, 1 tsp turmeric, red chilli, mace (optional), 1/2 tsp garam masala powder, 1/2 tsp cardamom powder (optional).
Simmer on low until the oil separates from the tomato. (The best way to do this is by covering and cooking on low for 15 - 20 minutes).
Add Chicken and cook for an additional 20 minutes on low.
Add the Dal and turn the heat down. Add 1/2 cup water and cook for 15 - 20 more minutes.
Stir in the masala and cook on high for 4 - 5 minutes.