You need –

• Chicken – 750 grams , cleaned and cut into bite size pieces
• Shallots – finely chopped, 1 cup
• Green chili – 1, slit length-wise
• Ginger and garlic paste – 1 tablespoon each
• Tomato paste – 2.5 teaspoon
• Freshly ground pepper (coarsely) – 3 teaspoons
• Coriander powder – 1 tablespoon
• Turmeric powder – 1/4 teaspoon
• Fennel powder – 1/4 teaspoon
• Garam masala – 1/2 teaspoon
• Curry leaves – 2 twigs
• Oil – 1 tablespoon or as required
• Salt to taste

How to –

Heat oil in a pan and add the finely chopped shallots. Cook till translucent. Add in the ginger-garlic paste, green chili and continue to cook till the raw smell of ginger-garlic is gone and the onions turn golden brown.

Add 2.5 teaspoons of ground pepper (reserve 1/2 teaspoon for the last) , coriander powder, turmeric powder, fennel powder and cook till the oil start to separate. Add the tomato paste (add a tablespoon of water if the mixture too dry), salt to taste and  cook briefly for a few seconds. Add the chicken pieces and mix well to coat. Add about 1/4 cup water and curry leaves; cover and cook till done.

Uncover, continue to cook till the gravy is almost dry and stirring continuously .  Now sprinkle the remaining 1/2 teaspoon ground pepper and garam masala and mix well.

Turn off the heat and serve hot with rice and curry.