Grind together the coriander leaves, cardamom and green chilly to a paste consistency and add to ginger and garlic paste.
In a bowl, mix together the ground paste, 2 tbsp of pepper powder, lemon juice and salt. Marinate the chicken pieces in this for about 20 minutes.
Heat the oil in a skillet and toss in the chopped onions along with curry leaves. Sauté it for around 2 minutes on medium flame.
Add 2 tbsp of pepper powder and combine it well. Finally add the marinated chicken pieces. Keep it covered and cook on low flame until done. Garnish with fried green chilly and a dash of lemon juice.
By Ria Samuel