Marinate the cleaned chicken pieces with salt, pepper powder and lemon juice. set aside.

In a non-stick kadhai, heat the oil. when hot enough, add the sliced onions and curry leaves and saute well.

When the onions are slightly brown, add the turmeric, ginger, garlic and green chilli. saute well till the aromatics release their flavour.

To this, add the marinated chicken pieces and stir around till the pink colour of the chicken starts to change opaque.

At this point, add the freshly cracked pepper, garam masala, fennel powder and chicken spice mix (i used the arabic chicken seasoning blend readily available in most supermarkets). stir to coat all the chicken pieces with the spices.

Next, add the ketchup and soy sauce. mix well to coat. add a little water to make a gravy (just a bit, you dont want it too runny).

Cover and simmer for about 10 minutes.

Uncover and check for seasoning. since the soy is salty, you will have to add only a little bit of salt.

Adjust seasoning and take it off the stove. best served with fried rice.