Clean and Cut boneless chicken pieces into small sized cubes. Marinate using Half the quantity of Red chilli flakes mentioned above (2 tbls), ginger garlic paste, fennelseeds powder, garam masala, kashmiri chilly powder, lemon juice and salt. Keep aside for 30 mins

Heat Coconut Oil in a kadai. Add sliced onions, curry leaves, and the remaining of red chilly flakes. Cook until the Onions are sauteed.

Now add the marinated chicken pieces and mix well. Wait until water is released from Chicken (Do not add additional water). When the chicken is slightly cooked, cover and cooking in medium/low flame. The intention is to cook the chicken completely without getting burnt, but without adding water.

When the chicken is fully cooked and all water is absorbed add Tomato sauce and Red chilly sauce. Now cook in low flame stirring in intervals of 30 secs to 1 min and drizzling coconut oil in between so that the dish does not stick to bottom of kadai and get burnt.

Continue this until all the masala are combined, the chicken is dry and roasted. The dish is ready when are traces of brown/black color on the edges of chicken pieces.

Note that all the ingredients added in this dish contribute to the spiciness and are hot, so adjust the quantity of chilly flakes and chilly sauce accordingly. Do not omit Tomato sauce as this gives a tangy taste and also acts as a binding and thickening agent.