Clean the chicken and cut into small pieces. In a pan fry pepper, cumin seeds, mustard seeds and fennel seeds dry (with out oil) and grind along with tomatoes and keep it aside.
Heat oil in a pan, add finely chopped onions and ginger garlic paste, fry till golden brown. Then add chicken pieces, red chilli powder, coriander powder, garam masala and turmeric powder mix well and cook on a low flame for 5 mins.
Now add the grounded paste to chicken and allow cooking for few mins. Add 1 cup water and cook until the curry is done. Switch off the flame and take it into a serving bowl and garnish with coriander leaves. Serve hot with chapattis and parathas.