1Set a small pan over high heat & once it gets hot, lower the flame & add fennel seeds, cumin seeds & black peppercorns, keep stirring & dry roast them over low flame until fragrant. Then transfer them into a bowl, cool them down completely & grind into a fine powder.
2Set a kadhai over high heat, add oil & let it get hot.
4Then add the onions, stir & cook over high heat until the onions turn light golden brown.
5Then add the ginger garlic & green chilli paste, stir & cook for 1-2 minutes.
6Further lower the flame & add turmeric powder & garam masala, stir & add the chicken along with salt.
7Stir & cook the chicken over high flame for 4-5 minutes, then add a splash of water, cover & cook over low flame until the chicken is cooked.
8Once the chicken is cooked, remove the lid & add the pepper fry masala along with curry leaves & green chilli & cook over high flame while stirring gently until all the moisture gets evaporated.
9Lastly taste & adjust salt if required & add lemon juice & fresh coriander, stir well.