Marinate it in about 1 tsp chilli powder, the pepper powder, vinegar, and a little salt.
Keep it aside for at least 4 hours.
Saute the chopped onions, and add in the ginger-garlic paste. When the onion turns golden brown, add in the chilli powder, cumin powder, coriander powder, and garam masala powder and fry for about a minute.
Then add in the marinated chicken and fry for some time. Don't add any water. Add salt and cook until done. Just before serving, you can squeeze in juice of one lime.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.