Wash the chicken well and keep aside.
Cut 1 onion and 2 tomatoes.
Now grind onion and tomatoes in the mixie jar.
Translate this to a wide bowl.
To this add all powders, salt, curd and gg paste.
Mix everything well.
To this add chicken pieces.
Mix well and keep in the fridge for 30 minutes.
After 30 minutes put a heavy bottom kadai or non stick kadai on the stove.
Add oil. When it is hot add fennel seeds powder and curry leaves.
After roasting the curry leaves add chicken pieces.
Add 100 ml water.
When it begins to boil close the kadai.
Now simmer the stove.
Allow it to cook for 25 minutes in low flame with lid closed.
After 25 minutes open the kadai and turn the stove to high flame.
Cook it for 5 minutes in high flame until it reaches the required consistency.
Switch off the stove.
Transfer the gravy to a bowl and garnish it with coriander leaves.
