Marinate the chicken with curd, salt and turmeric powder for 2 hours or overnight in the refrigerator.
Dry roasted the coriander seeds and lightly crush in a mortar and pestle.
Dry roast the cumin seeds and peppercorns together, on cooling grind to a coarse powder.
Take vegetable oil in a Kadai, to that add the finely chopped onions,
Once the onion turns translucent add grated ginger followed by minced garlic and green chillies.
Once the onion turns translucent add grated ginger followed by minced garlic and green chillies.
Cover with a lid and cook with occasional turning till chicken is almost done.
Add coriander leaves paste along with half the quantity of the roasted and crushed pepper and cumin.
Add salt and mix everything well, cook for 5 to 7 minutes
Add rest of the roasted and ground pepper and cumin along with finely chopped coriander leaves.
Turn off the flame and serve hot with Roti, naan or kulcha.
