Heat oil in a kadai. Add in fennel seeds and cinnamon stick. Saute for 30 sec.

Now add in onions and saute for a couple of mins. Add in ginger paste and saute for a min.

Add in salt and chicken and toss well. Cover and cook for 20 mins on a very low flame.

Now open the lid and add in soya sauce and vinegar. Mix well.

Increase the heat and evaporate all the water and let the chicken roast in its own oil.

Now add in pepper and coriander leaves. saute for a min.

Switch off the heat and serve.