Mix Chicken with turmeric powder and 1/2 tablespoon salt, and marinate for at least 30 minutes.
Soak red chillies in hot water for 10 minutes.
In a mixer jar, grind fennel seeds and cardamom coarsely. Now add the roughly chopped tomatoes and soaked chilles and grind to a fine paste (without adding water).
In a pan heat ghee and add ginger garlic paste. Fry briefly and add in the onions.
Fry until the onions turn translucent. Add in the green chillies and saute well.
Add the marinated chicken, turn the heat to high and fry for 5 mins.
Then, cover and cook in medium flame for 10 mins.
Now, open the lid and add the ground tomato, chilli paste. Mix well and add 1/2 tablespoon salt.
Give it a good mix, cover and cook in medium flame for 15 minutes.
Now open the lid, mix briefly and add 2 tablespoons thick curd.
Mix the curd really well so that the curd blends nicely with the gravy.
Add 1/2 cup water, cover and cook in medium flame for another 10 minutes.
Now open the lid, add the garam masala powder and mix well.
Let the gravy cook until oil separates. Mix occasionally.
Once the oil starts separating, garnish with coriander leaves. Mix well.
Serve hot with rice, or chapathi/naan/roti. Enjoy!