Dry grind coriander seeds, kasuri methi, fennel seeds and red chillies. Marinate chicken pieces in half yogurt, half dry ground spices, red chilli powder, turmeric powder and salt let it marinate for 3-4 hrs.
Slit the big green chillies and stuff with ground spices and little salt.

In a broad wok braise onions in 4 tbsp of oil till brown colour, add blackpepper corns, cloves and garlic mix well then add tomato puree, remaining yogurt and remaining masala, add chicken pieces with 2 cups of water

Let it cook till done, if there’s water dry it up on high flame then lower the flame and add stuffed chillies and let it simmer.
Garnish with chopped coriander leaves and green chillies.