Put chicken pieces in a bowl, add salt and crushed peppercorns and rub all over the chicken.
Heat three tablespoons oil in a non-stick pan, add the chicken pieces and sauté till lightly browned on all the sides. Drain and set aside in a bowl.
Add the remaining oil to the same pan, add onions and garlic and sauté till lightly browned. Add cumin powder, coriander powder, paprika powder, turmeric powder and ginger paste and continue to sauté for two to three minutes.
Add the chicken pieces and mix well. Add salt and chicken stock and cook on low heat till the chicken is completely cooked.
Add chickpeas, apricots and cinnamon and mix well. Cook till the gravy thickens. Add lemon juice and mix well. Remove from heat.
Add coriander leaves and mix well.
Transfer into a serving bowl, garnish with lemon wedges and serve hot.