boneless skinless chicken thighs, cut into cubes
kashmiri chili powder, divided (drop as low as 1.5 tsp, depending on heat)
chicken masala, divided
coconut oil, divided
Make a paste with the ginger, garlic, and fennel seeds in a mortar and pestle.
Add to a bowl with the chicken and all spices less 1 teaspoon each chicken masala and kashmiri chili powder. Add half a tablespoon coconut oil, vinegar, curry leaves, and chopped tomato. Marinate for at least 15m at room temperature or longer in the fridge.
Sauté red onion in remaining 2tbsp coconut oil until very soft but not browned. Add reserved chicken masala and kashmiri chili powder. Cook for 30s or until fragrant
Add chicken with all marinade and up to one cup water. Cover, reduce heat and simmer for 20m or until done