Marinate the chicken piece with turmeric powder, ginger – garlic paste, salt and 2 tablespoons of lemon juice, mix and keep this in the fridge for 30 minutes.
Heat oil in a deep pan, temper the oil with cinnamon stick, cloves and 3/4 portion of curry leaves.
Add chopped onions and cook till they turn golden.
Add coriander powder and crushed pepper, mix well and cook on low flame until the oil gets separated, stir and sprinkle some water if required.
Add 1/4 cup water, once water will start boiling, reduce the heat and cover with the lid. Cook until chicken is done. Once chicken is soft/cooked. Open the lid and cook till the moisture evaporates.
Sprinkle chopped 3/4 th of the coriander leaves and the remaining curry leaves.
Before serving garnish with 1 teaspoon of crushed pepper, 1 teaspoon of Lemon Juice and the remaining coriander leaves.