1Clean the chicken pieces thoroughly and pat them dry. In a large bowl, combine the chicken with lemon juice, 10g red chili powder, 2g turmeric powder, 5g black pepper powder, 5g ginger-garlic paste, and 5g salt. Mix everything well to coat the chicken evenly. Marinate for at least 30 minutes at room temperature.
2Heat 30g coconut oil in a heavy-bottomed kadai or pan over medium heat. Add mustard seeds and allow them to splutter. Immediately add whole fennel seeds and curry leaves, and sauté for a few seconds until fragrant.
3Add the sliced onions to the pan and sauté them over medium heat, stirring frequently, until they turn golden brown and caramelized.
