Heat the oil in a wok/kadhai on medium heat and then add the cut onions, ginger and garlic paste with a little salt.
Fry the onions till they soften (takes around 15 – 20 minutes).
Add green chilies, cardamom, cinnamon, cloves, bay leaves, and peppercorns. Fry for 10 seconds and then add finely cut tomatoes. Fry the tomatoes till they soften up and oil starts to separate out.
Add the marinated chicken and cook till the chicken is done. The end result should be a thick gravy NOT runny. Add coriander leaves and mix well.