Clean the chicken thoroughly and marinate with turmeric powder and salt.

Heat oil in a wok and sauté chopped shallots until soft.

Add ginger garlic paste and cook until the raw smell is gone.

Add fennel seeds, curry leaves, dried red chilies, and green chilies and cook for a minute.

Add chopped tomatoes and cook until soft and mushy.

Add the marinated chicken and cook for 3-5 minutes.

Add all the spice powders and mix well. Cook for another 5 minutes.

Add salt and water. Cover and cook until chicken is 3/4 cooked.

Add tamarind juice and continue to cook on low flame for about 10 minutes.

Add chopped coriander leaves and curry leaves. Turn off flame. Serve hot.