To a fry pan add 1 teaspoon fennel seeds, 1 teaspoon whole pepper and 1/2 teaspoon coriander seeds.
Dry roast until golden and aromatic.
Transfer to a plate cool down completely.
Grind it to a powder slightly coarse is also ok. Set aside.
Heat 2 tablespoon oil in a kadai. Add one 1 inch cinnamon, 2 cloves, 2 cardamom, 1/2 teaspoon cumin seeds. Let it splutter.
Add few curry leaves let it splutter.
Give a quick saute.
Add 1/2 cup heaped small onion sliced along with required salt.
Saute until onions turn transparent then add 1 teaspoon ginger garlic paste.
Saute for a minute.
Add 300 gms cleaned chicken pieces along with 1/4 teaspoon turmeric powder.
Saute well for atleast 5 mins until the texture and color of chicken changes.
Add 3/4 cup water and give a quick mix.
Let it start to boil.
Cook covered for 20-25 mins or until chicken tends tender.
Open and check if chicken is cooked soft.
Give a quick saute. Do not overcook.
Add fresh prepared powder along with 1/4 teaspoon red chilli powder and 1/4 teaspoon garam masala powder.
Saute for 2 mins.
Finally add 1/4 teaspoon freshly grinded pepper powder along with few fresh curry leaves.
Give a quick mix and switch off.
Pepper Chicken is ready!