Marinate chicken with little salt and lemon juice.Meanwhile dry roast fennel,fenugreek,cumin,dry red chilli,sesame and scraped coconut.Grind all with curd and ginger garlic paste.Heat oil in a nonstick pan and sprinkle half crushed garam masala and peppercorns.When they crackle,add chopped onion and fry till golden brown.Add chicken and ground paste.Add tomato puree,salt to taste,turmeric and red chilli powder.Add water and boil till chicken is soft and masala coats chicken.
Add fresh cream,shahi garam masala and kasoori methi. Sprinkle ghee and toss.Garnish with chopped coriander.Serve with rice,pulao or tandoori roti.
