In a blender, add 1 tomato, mint and coriander leaves, the ginger and garlic and blitz until it is a smooth paste. Once you have that ready, add the fennel seeds and cinnamon stick to some oil. Next sauté the onions until it becomes transparent. Add the diced tomato and the green chilli and allow it to cook for a couple of mins

Add the mint-coriander blend to this, and mix well with the tomato and onion. After a few minutes add the masala powder and mix. Drop the chicken pieces one by one and the required amount of salt. Give this a good mix, without breaking the chicken pieces. I added very little water (1/4 cup or less) and allowed the chicken to cook through. Put the lid on and walk away - the chicken and masala will cook together and the aroma that will wander through the rooms in your place will be awesome. I l...

The best way to find if your chicken is done is when the meat is no longer PINK!

Serve warm with some rotis or rice