In a pan, add oil.
Add ½ tsp fennel seeds, red chillies and curry leaves.
Then add shallots and cook till turns golden.
Add remaining ginger garlic paste. Cook till raw smell goes off.
Now add remaining red chilli powder, turmeric powder, garam masala and coriander powder.
Add little water and let the masala cook for a min.
Then add the shredded chicken and mix well.
Keep in high flame and roast the chicken.
Scrape the sides and bottom of the pan now and then.
Once the chicken turns little crispy, add ground pepper and fennel powder.
Mix well and serve.