Make a paste of coriander leaves, green chillies, ginger-garlic and lemon juice.
Marinate chicken in that paste with salt and turmeric.
In a little oil, fry cloves, cinnamon, coriander seeds, cumin seeds, poppy seeds, aniseeds.
Then fry tomatoes and coconut.
Make a paste and keep aside.
Heat oil and fry black cardamom, onions.
Then add chicken, fry for few minutes.
Add peas, carrot, corn, spinach.
Then add the paste, salt, water and cook till done.
Preheat oven at 400F for 10mins.
Heat the curry till all the water is absorbed.
Cut pastry sheets into required size pieces.
Keep a small portion of the dry curry on it.
Seal the edges with water and press them down.
Bake for about 15mins (or according to packet instructions).
Serve hot with ketchup.