Chop the onion roughly and slit the green chili in half.
Heat oil in a large pot for a few minutes.
When hot, add the cumin seeds, fennel seeds, cloves and black peppercorns. Let the spices brown for a minute.
Add the green chili, garlic paste and ginger paste and fry for a minute.
Now add the chopped onion and sauté on medium-high for about 10 minutes till the onions are golden brown.
Then add the turmeric powder, chili powder and salt. Sauté for 2 minutes.
Turn off the heat and allow the mixture to cool for five minutes. Then blend with an immersion blender until you get a smooth paste.
Bring the pot back to medium-high heat. Add the chicken drumsticks and sauté for a few minutes.
Add a cup of water and bring the pot to medium heat.
Cover with a lid and let it cook for about 20 minutes, until the chicken is tender. Stir every 5 minutes or so to ensure the curry doesn’t stick to the base.
Serve with chapatis or flatbread!
