In a cooker, take the washed and drained chicken pieces, 1/2 tsp pepper powder, required salt, 1/4 tsp turmeric powder, 1/2 tsp ginger and garlic paste. Add 1/2 tsp fennel powder. Close the cooker and cook till 2-3 whistles. Remove the vessel from fire and keep aside. Do not open till pressure has been released completely.

In another pan, heat oil and sautT onions well. Once onions are sauted, add 1/2 tsp ginger paste, 1/2 tsp garlic paste, green chillies and curry leaves. SautT well.

Next add 1 1/4 tbsp chilly powder, 1 1/4 tbsp coriander powder, 1/2 tsp pepper powder, 1/4 tsp turmeric powder, 1 tbsp chicken masala and 1/2 tsp garam masala powder. SautT well.

Add tomato and sautT till completely blended. When the masala turns brown, add cooked chicken from the cooker. Mix well and add salt if required.

Cover the pan and cook in low flame for 10 minutes, stirring in between to avoid burning.

After 10 minutes of cooking, if you see traces of water, remove the lid and cook in medium flame till the curry reaches an almost dried up consistency.

Serve with love.