For the powder:
Dry roast black peppercorns, fennel and cinnamon. Grind it in a mortar and pestle.
For the spice paste:
Mix all the ingredients together.
For the marinade:
In a pan add 2 tsp oil and 2 Tbsp spice paste. Saute. Turn off the heat.
Add red chilli powder, coriander powder, salt, turmeric powder, pepper-fennel powder, tamarind extract, Juice of 1/2 lemon and jaggery.
Marinate the chicken with this marinade for 30 minutes.
For the stir fry:
In a pan add oil.
Add onions, bell peppers and green chilli. Saute for 2 minutes. Keep aside.
In a pan add oil and sear the chicken from both sides.
Add 1-1 1/2 cup water. Cover the pan and cook the chicken for 25-30 minutes.
Add the stir fried vegetables. Stir well.
Garnish with spring onions, julienne ginger and lemon juice.
Serve with steamed rice or paranthas.
Key Ingredients: chicken, black pepper, fennel, cinnamon, vegetable oil, red chilli, coriander powder, salt, turmeric, tamarind, lemon juice, jaggery, onion, bell pepper, green chillies, spring onion, ginger, cumin seeds