Wash and clean the chicken thoroughly and keep aside, for water to drain completely.
Finely chop onions,tomatoes and slit green chillies.
Dry roast black peppercorns, jeera/ cumin seeds, and fennel seeds . Add 6-7 sprigs of curry leaves and dry roast till curry leaves turns crisp .
Then transfer it into a blender/ mixer jar and blend to a fine powder.
Take a wok, add oil add 3 sprigs of curry leaves, onions, ginger , garlic paste , green chillies and fry well till the raw smell goes off .
Add tomato,turmeric powder,and saute for a minute.
Now add chicken,1 teaspoon salt and 1 tablespoon of ground jeera ,pepper , fennel seeds and curry leaves powder mix well.
Close the lid and cook on a medium heat for about 15 minutes or till chicken is almost cooked. (Don't overcook the chicken or else it becomes hard).
Whilst take a small pan/ tadka pan ,add ghee once its hot add cashews, chopped garlic cloves, 3 green chilies and remaining curry leaves fry well .
Once curry leaves turns crisp add ¼ teaspoon of salt and 1 teaspoon of curry and pepper powder and mix well.
Add this mixture to above prepared chicken.
Add remaining curry leaves and pepper powder, ½ teaspoon of salt and mix well .
Keep on a high flame, fry for a minute till it becomes semi dry. Turn off the stove .
Finally add lemon juice and garnish with coriander leaves.
Serve as a starter or a side dish .