Roast the chillies and grind to a coarse powder

Marinate the chicken in 1tbsp of the ground masala and salt. keep it aside

Heat coconut oil in a manchatti (earthenware pot)and tip in few curry leaves and finely chopped onions and sliced shallots and saute till pink in colour

Add tomatoes and cook till mushy.

Add ginger-garlic-green chilli paste and saute till raw smell disappears.

Add the marinated chicken and mix in thoroughly now add rest of the chilli powder and stir. (add acc to a spice tolerance level. I like mine spicy).. And close with a lid and let it cook for 5 mins, stir in between so that it doesn't get burnt.

Add a cup of water when it comes to a boil add garam masala powder also add few curry leaves and let it cook.kp the lid closed.check for salt and add.

When 80% cooked sprinkle the roasted and crushed fennel powder and let it cook it done.

Best served with ghee rice and Nice pathiri can also be served with matta rice, rotis,Malabar poratha and parathas.