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Cut chicken into bite-size pieces and reserve.
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Heat oil in a skillet over medium-high heat (the oil should be hot but not smoking). Add red chili pepper, bay leaf, cinnamon sticks, cumin seeds, and fennel seeds. Stir until cumin seeds change color from light brown to semi-dark brown.
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Add onion, ginger, garlic, and turmeric. Cook for 2 to 3 minutes while stirring.
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Add reserved chicken to skillet and cook over medium-high heat for 2 to 3 minutes until chicken begins to turn opaque.
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Add Black Pepper Cumin Powder, garam masala, curry powder, and salt. Bring to a simmer, cover, and cook about 15 to 20 minutes over medium-low heat, stirring occasionally and adding an additional 1 tablespoon water, if needed, until chicken is tender, about 15 to 20 minutes.
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Garnish with red onion and cilantro.