Mince chicken into small pieces.
Fry onion and garlic in oil. Grind it and keep aside.
Heat oil in a frying pan.
Splutter mustard and fennel seeds.
Add onion and fry until it turns golden brown.
Add ginger-garlic paste.
When the raw smell of ginger garlic disappears, add tomato.
Add all the powders except pepper powder and fry for a minute.
Add the ground masala and chicken.
Pour less water and cover it with a lid.
Allow it to cook for few minutes.
Add salt.
When the chicken is cooked fine and thick, add the pepper powder and mix well.
Garnish with coriander leaves.
:- Serve with chappathi, roti, naan and also with rice.