Heat the oil and add 1" long cinnamon stick, 2 cloves, 2 cardamoms and 1 ½ tsp fennel seeds and cook on low heat until infused.( you will start smelling good aromas)

Add onions and cook until lightly browned. At this stage add curry leaves and fry for a few seconds. From this onion curry leaf mixture, keep aside abt 2 tbsp for using as garnish.

Now add in the ginger garlic paste into the rest of the onions and fry until completely cooked.

Add the tomatoes and cook until the oil floats on top.

Now add in the chilli pwd (hot) , kashmiri chilli pwd, coriander pwd ,salt, turmeric and cook until everything mixes in.

Now add the chicken pieces, cover and let it cook for about 15 minutes.

Sprinkle the black pepper in, top it with chopped cilantro and cover until oil separates and the sauce is reduced to your liking.

Just before serving, top it with the set aside onion mix.

enjoy!