Ingredients: • 1 kg Chicken (washed and chopped into fine pieces) • 3/4 inch Ginger • 2 tsp Ginger-Garlic paste • 1½ tsp Black Peppercorns • 1½ tsp White Poppy seeds • 2 tsp Coriander Powder • 1 tsp Cumin Seeds (Jeera) • 2 twigs of Curry Leaves • 1 tsp Turmeric Powder • 4 Onions (medium-sized) • 2 tsp Fennel Seeds (Saunf) • ¾ cup Tomatoes (chopped) • 4 Green Chilies • Salt to taste Procedure: • Smear the chicken pieces with turmeric powder and salt. • Now heat the oil in a large pan. • Add cumin seeds, fennel seeds, black peppercorns, poppy seeds, green chilies, and curry leaves to it. • Sauté and take out the spices. Keep it aside. • Now add finely chopped onions and ginger-garlic paste in the remaining oil. • Fry till the onions turn golden brown. • Now tomato, coriander powder, sauted spices and chicken to the above. • Add salt according to taste and fry the mixture for another 5 minutes. • Put the lid and let the chicken cook for about half an hour. • The gravy would turn almost dry. • Occasionally add little water, if required. • When the chicken becomes tender, put off the flame. • Serve piping hot.