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Add the spice powder ingredients in a grinder and grind to a fine powder. Add the chicken in a large mixing bowl and mix the ground spice powder. Coat well and marinate for 2 hours or overnight
In a large heavy bottom pan heat the oil over a medium flame. Add the cinnamon stick and fennel seeds. Fry for a few seconds
Add the onions and stir well frying for 15 minute. Continue to stir as they colour evenly all over. Add the curry leaves, garlic and ginger. Fry for 1 minute
Now add the marinated chicken and turn the heat up slightly. Sealing the chicken pieces for 3-4 minutes
Turn the heat low, season to taste and add 50mls water to create a light gravy. Cover and cook for 12-15 minutes stirring half way through. Serve warm with paratha or rice