In a blender, grind green chilies, cilantro, black pepper, turmeric, salt, coriander seeds and cumin seeds with a tbsp. water to form a thick paste.

Score the chicken pieces well so that it absorbs the marinade well.

Now marinate the chicken pieces and let it rest for about 15 mins.

Cut the onion into thin slices and keep aside.

In a large pan, heat some oil and add the curry leaves, ginger garlic paste and chopped garlic.

Once it’s raw smell goes, add the onion slices and sauté well on medium heat. (Add a pinch of salt to speed the browning of onions.)

Once the onions are well sauté, add the marinated chicken pieces and curry leaves and mix well.

Cover and cook for about 10 mins.

Now remove the lid and let it cook. Keep stirring in between so that it doesn’t stick to the bottom of the pan.

Add little water if needed and cook dry like a stir fry.

Chicken pieces should turn slightly golden brown.

Check salt in between and sprinkle gram masala towards the end.

Serve garnished with chopped cilantro.