Chop the onion and place it on a small food processor. Add 3 tablespoons of water. Process this until you come up with a paste. Pour it into a small bowl and set aside.

Place the chopped garlic and ginger in the same food processor. Add about 3-4 tablespoons of water and process until you come up with a smooth mixture. Pour this mixture into another small bowl

Heat the oil in a pan placed over medium heat. Add the cumin, fennel seeds, cinnamon and chilli flakes. Mix for around 30 seconds or until you smell a nice and flavorful aroma coming from the spices.

Add the onion paste. Fry until there's no more water and the colour of the onions turns to dark gold. This should take around 8 minutes.

Add the garlic and ginger paste. Stir continuously. Cook for another 2 minutes.

Add the turmeric along with the garam masala and sugar. Continue stirring for 20 seconds before adding the tomatoes.

Cook with the pan on low to medium heat for 10 minutes. Don't put on a lid. The tomatoes should shrink and it's colors should turn dark.

Add the chicken thighs to the pan when you notice that the tomatoes have thickened to a paste. Cook for about 5 minutes so that the masala will coat the chicken. Add the hot chicken stock.

Simmer for 10 minutes without covering the pan. The meat should become tender and the masala, thickened a bit before putting off the flame.

Top it with Coriander. You can now serve this yummy dish with rice or Indian flatbreads.