In a bowl, combine chicken cubes with turmeric powder, red chilli powder, ginger garlic paste, hung yogurt, and salt. Mix well to ensure the chicken is fully coated.

Cover the bowl and refrigerate for at least 1 hour to marinate.

Remove the marinated chicken from the fridge and set aside.

Heat oil in a kadhai or wok over medium heat.

Add fennel seeds, curry leaves, and chopped green chillies to the hot oil. Sauté for a few seconds until fragrant, being careful not to burn them.

Add ginger garlic paste and sauté until the raw smell disappears.

Add chopped onion and cook until softened and translucent.

Add cubed tomatoes and cook until they become soft and mushy.

Add the marinated chicken and the remaining marinade to the wok. Stir in garam masala powder.

Cook for 10 minutes over medium heat.

Add coriander powder and Kashmiri red chilli powder. Mix well and cook for another 5 minutes on high heat, ensuring the chicken dries out and no gravy remains.

Sprinkle black pepper powder and adjust the salt to taste.

Cook for a few more minutes until the chicken is fully cooked.

Serve hot, garnished with onion rings.

Serve as a starter or side dish.