In a kadai, heat oil, add fennel seeds and shallot onions(or red onion),
Fry onions in oil nicely to golden brown color, add few curry leaves.
Next, add ginger garlic paste(1 tbsp) and mix well. Saute well to remove raw flavor.
Add chopped tomato(1 cup) and cook till they become soft and mushy.
Put turmeric powder(1/2 tsp) and chilli powder(1/2 tbsp).
Add clean chicken pieces(1 kg) into the masala, mix well so that the chicken absorbs all the spices.
Pour ½ cup of water to cook the masala.
Add washed chicken pieces into the masala, mix well so that the chicken absorbs all the spices.
Close the lid for 5 minutes in low heat for the chicken toget cooked in its own water.
Pour a cup of water, mix, cover with a lid and cook the bones for 8 more minutes on high.
Pour ½ cup of water if needed to adjust the consistency of the gravy.
Add required rock salt(2 tsp) and mix well. Cook for 5 more minutes.
Finally, garnish with coriander leaves.