Marinate the chicken pieces with salt, chilli powder, ginger-garlic paste for upto 1 hour or longer.
Dry roast cinnamon, cloves and fennel; grind to fine powder.
Heat oil in a kadai/pan and sauté onions till translucent.
Add all the spices and curry leaves, sauté for a minute on low heat.
Add the marinated chicken pieces and cook on low fire, occasionally stirring, till the meat becomes juicy and succulent.