Step 1

Wash and clean the chicken thoroughly and keep aside, for water to drain completely.

Step 2

Finely chop onions,tomatoes and slit green chillies.

Step 3

Dry roast  black peppercorns, jeera/ cumin seeds, and fennel seeds . Add 6-7 sprigs of curry leaves and dry roast till curry leaves turns crisp .

Step 4

Then transfer it into a blender/ mixer jar and blend to a fine powder.

Step 5

Take a wok, add oil add 3 sprigs of curry leaves, onions, ginger , garlic paste , green chillies and fry well till the raw smell goes off .

Step 6

Add tomato,turmeric powder,and saute for a minute.

Step 7

Now add chicken,1 Tsp salt and 1 Tbsp of ground jeera ,pepper , fennel seeds and curry leaves powder mix well.

Step 8

Close the lid and cook on a medium heat for  about 15 minutes or till chicken is almost cooked. (Don't overcook the chicken or else it becomes hard).

Step 9

Whilst take a small pan/ tadka pan ,add ghee once its hot add cashews, chopped garlic cloves, 3 green chilies and remaining curry leaves fry well .

Step 10

Once curry leaves turns crisp add 1/4 tsp of salt and 1 tsp of curry and pepper powder and mix well.

Step 11

Add this mixture to above prepared chicken.

Step 12

Add remaining curry leaves and pepper powder, 1/2 tsp of salt  and mix well .

Step 13

Keep on a high flame, fry for a minute till it becomes semi dry. Turn off the stove .

Step 14

Finally add lemon  juice and garnish with coriander leaves.

Step 15

Serve as a starter or a side dish .