Dry roast the fennel and coconut till golden and grind to a paste once it's cooled. Keep it aside.
Wash and drain the chicken in a colander.
Heat kadai with oil, add the whole garam masala, saute well. Then add the onion, saute till it changes colour.
Add the chicken pieces, saute well and add salt and turmeric powder. Combine everything well and simmer till the chicken is well coated.
Next add red chili powder and continue sauteing till the chicken gets browned, now add the tomato puree and cook.
Then add the curds and mix well. When you see the moisture is almost evaporated add the coriander powder and mix well.
Once the chicken is well coated and oil comes out, add water and bring to boil. At this stage add the fennel and coconut paste, mix well and simmer again. The gravy should be thin as it's served with biryani.
Finally add the coriander leaves and remove.