Black pepper powder - teaspoon (tsp.) or from 20 count
Curry leaf - 10 count
Heat oil in a pan. add fennel seed, cinnamon stick and sauté.
Now add ginger garlic paste and sauté until the raw smell is gone.
Now add chopped onion sauté until they turn translucent.
Now add the pureed tomato, turmeric powder, chili powder, garam masala powder, salt and sauté for 4 to 5 minutes.
Now add the chicken pieces and cook them with lid. time to time stir so they don't get burnt. NOTE: add little water if needed. and adjust heat if needed
Once the chicken is cooked. In a pan heat oil. add fennel seeds, black pepper powder, curry leaves and sauté until the curry leaves stop splattering. Now add this to cooked chicken. Continue cook the chicken for 2 to 3 minutes or until oil separates.