In a pan dry roast the ingredients mentioned in the “To Roast and Grind” section one by one.
Once roasted allow it to cool down completely. Add it to a blender and grind it to a fine paste by adding little water.
In a pressure cooker add in the oil, once it heats up add in fennel seeds, Cinnamon stick and curry saute for few secs and then add in the shallots and saute till glossy.
Grind the spice paste and keep it ready .Add in chopped tomatoes in the cooker. Once it is mushy add in the ground masala paste.
Add little water and cook till the raw smell leaves. Next add in chilli powder, Turmeric powder and the required salt. Mix well and cook for 2 mins.
Now add in the cleaned chicken pieces. Close the cooker and cook in a medium flame for 2 whistles. Let the pressure gets released on its own. Once the pressure is released open the cooker. Garnish with a generous sprinkle of coriander leaves and serve.
Notes
Goes well with Roti ,pulao,Rice,Biriyani or naan
Garnishing with coriander leaves gives a nice aroma to the curry.