Clean the chicken and cut into small pieces.

Marinate the chicken with a paste of dry red chillies, ginger and garlic, lemon juice, salt and turmeric powder. Let it remain for 3 to 4 hours.

Heat oil in a pan or a kadai.

Fry finely sliced onions till golden brown.

Add curry leaves, tomatoes, salt and coriander powder and fry till the tomatoes become pulpy. Keep it aside.

Heat 2 tbsp of oil in another kadai.

Fry the chicken for 5 minutes on high flame.

:- The chicken will cook very quickly.

Add the tomato-onion mix and blend everything properly.

Add tamarind pulp dissolved in half cup of water and simmer for some time.

Add garam masala. Mix lightly.

Add coarsely ground peppercorns.

Garnish with finely chopped coriander leaves.

:- Serve hot.