Heat 3 tbsp oil in a wok or kadai.
Add the black peppercorns and the bay leaves. Give a stir and then add the chopped onions. Fry on medium heat for 7-8 mins till the onion is light brown in colour.
Add the Ginger Garlic paste and fry on low heat for 2 mins.
Now add the marinated chicken and fry/bhunno on medium heat for 5 mins. Fry till chicken is browned.
Add the Pepper Powder, Coriander Powder and Garam Masala Powder, give a mix and fry on medium heat for 3 mins.
Switch off heat and then add the whisked yogurt-water mixture. Mix well, switch on the heat and continue to cook on low heat for another 3 mins till oil separates.
Add the chopped green chillies, give a mix and add 100 ml water.
Cover and cook on low heat for 20 mins till chicken is tender.
Remove lid and add the chopped coriander leaves. Simmer for a few minutes.