For marination: Marinate the cleaned chicken with curd, ginger garlic paste, green chilly paste, chilly powder and salt and keep in refrigerator for 30 minutes.

For preparing curry: Deep fry 2 chopped onions.

Grind the fried onions along with pepper corns and keep aside.

Grind the tomatoes to paste and keep aside.

Fry the marinated chicken pieces and keep aside. Reserve the remaining marinade to use for gravy.

In a pan, heat the oil and add rest of the chopped onions. Add turmeric powder, chilly powder, garam masala, coriander powder and saute till the onions are brown.

Add to this the onion and pepper ground earlier along with the tomato paste and mix well. Allow the curry to simmer for 5 minutes.

Now, add the fried chicken pieces along with the marinade set aside.

Add curry leaves, slit green chillies(optional) and salt to taste.

Mix the chicken well with the gravy and allow the same to cook in medium heat for 5 minutes and then in low heat for 5 minutes.

Serve Kozhi Peralan hot with rice or rotis.