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Preparation Time: 10 minutes 

Cook Time: 20 minutes 
Serves: 3-4
Ingredients:
Chicken: 250 gms
Onion : 2 medium chopped 
Tomato: 1 large chopped 
Ginger garlic paste: 1 tbsp 
Red chili powder: 1 tsp 
Garam masala: 1 tsp 
Cumin coriander powder: 1 tbsp 
Coconut powder: 2 tbsp 
Fennel seeds: 1 tsp 
Curd/ yogurt: 2 tbsp 
Turmeric: 1 tsp 
For Tempering:
Green cardamom/Elachi: 3
Cloves/Laung: 5
Cinnamon: 1″ stick 
Method:
Heat 3 tbsp of oil in a pan and add all the ingredients listed under for tempering and sauté for 1 minute. Add onion and turmeric and sauté till they turn translucent. Add ginger garlic paste, sauté for 39 seconds. Add chicken, fennel seeds, salt, red chili powder, cumin coriander powder and garam masala, mix well and fry for 5-7 minutes or until chicken is nice and brown. Add tomatos and cook until they are mushy with a close lid. Add yogurt, coconut powder and 1.5 cups of water and mix well. Close lid and cook for 5-7minutes or until you see a gravy consistency served with biryani or Pulav. Turn off the stove and serve hot with biryani or Pulav. Garnish with coriander leaves.