Chop the shallots.
Dry roast cumin, fennel and pepper until you get a nice aroma. Once cooled, grind the spices to a powder.
In a cooker pan, add 3 tablespoons oil. Once the oil is hot, add 1/4 teaspoon fennel seeds.
Once the fennel seeds sizzle, add chopped shallots and fry till transluscent.
Add 1.5 tablespoons of ginger garlic paste and saute well until the raw smell goes away.
Now add 1/4 teaspoon turmeric powder and saute. Add 2 tablespoons chicken masala and saute well.
Add 1/2 teaspoon chilli powder and fry for a minute.
Now add the chicken pieces and give a good mix. Add 1 cup water and also add the ground spice powder.
Mix well, cover and cook for three whistles.
Once the pressure settles, open the cooker and cook until the water evaporates and the chicken becomes somewhat dry. Stir once in a while.
Serve hot by garnishing with fresh coriander leaves.