Cut the chicken into medium sized pieces, remove skin and fat, wash, drain and keep aside.

Slice onions, ginger, garlic and green chillies. Slice tomato into small pieces.

Heat a frying pan and dry fry all the masala powders together including coconut milk powder and fennel seeds for 2 to 3 minutes. Blend the masala in a dry grinder.

Mix all ingredients together in a cooking bowl, add salt and one cup water.

Cook for 30 minutes covered, adding water in between if the gravy gets thick.

Serve hot with whole meal bread or chapathy.