Marinate the chicken with 1 cup yogurt, black pepper powder, salt, eggs, corn flour and mix well.

Meanwhile in a wok, add some oil and saute onions until light brown.

Add tomatoes and give 2 to 3 blends.

In another wok deep fry the chicken cubes. Remove and add into the onion mixture.

Then add the ginger garlic paste and the remaining masalas. Mix well.

Add the remaining yogurt and add water, cover and cook on low heat.

Garnish with fresh coriander and green chillies and serve with raita, salad and rice.