Heat oil in a large kadai. Once hot enough, add the curry leaves and let it crisp up, about 2 minutes.
Throw in the onions and little salt and let it brown a bit about 15 minutes on low flame. Add the ginger and garlic paste and saute till the raw smell disppears, about 2 minutes.
Add turmeric, pepper corns and coriander powder. Saute for couple of minutes. Add the chicken and cook covered for 20 minutes.
Set the oven to broil (550F).
Gently remove the chicken pieces to a baking sheet. Broil it for 10- 15 minutes. Keep an eye to avoid getting too burnt. We are just trying to get a crisp outer covering.
In the meanwhile, add garam masala to the sauce and let it cook at high flame for 15 minutes. Keep an eye again to avoid burning. We just want the sauce to thicken so keep stitting to avoid burning the base.
Add the broiled chicken and mix it with the sauce. Let it cook for another 2 minutes. Switch off the flame and let it rest for 10 minutes. Serve hot with parattos or rice.