Heat a small pan over high heat. Once hot, reduce the flame to low.

Add fennel seeds, cumin seeds, and black peppercorns.

Stir continuously and dry roast until the cumin seeds turn light brown.

Transfer to a bowl and allow to cool completely.

Grind the roasted spices into a fine powder. Set aside.

Heat a kadhai (wok) over high heat, add oil, and let it get hot.

Add cumin and fennel seeds, followed by garlic and curry leaves. Stir well and cook briefly.

Add the sliced onions and stir continuously, cooking over high heat until they turn light golden brown.

Add the ginger garlic green chilli paste and stir for 1-2 minutes.

Reduce the flame, add turmeric powder and garam masala, and mix well.

Add the chicken pieces and salt to taste. Stir and cook on high flame for 4-5 minutes.

Add a splash of hot water, cover the kadhai, and cook on low flame until the chicken is tender and fully cooked.

Once the chicken is cooked, remove the lid.

Add the prepared pepperfry masala, curry leaves, and slit green chillies.

Stir gently over high flame until all moisture evaporates.

Taste and adjust the salt if necessary. Add lemon juice and fresh coriander.

Stir well and serve hot.