Pepper chicken

Here's the recipe for the Pepper chicken:
Ingredients:
For the marinade:
4 Tbsp Thick Yogurt
1 tbsp ginger-garlic paste
1/4 Tsp Turmeric Powder
1/8 Tsp Salt

Other ingredients:
10 Chicken Drumsticks
1/2 Medium Yellow Onion, finely chopped
1/4 Cup Crushed Canned/Fresh Tomatoes, Pureed ( I used 2 tsp of tomato paste)
1/2 tsp ginger-garlic paste
1 Tbsp Coriander Powder
1 Tsp Crushed Pepper
2 Tbsp Olive Oil
1 Tbsp Olive Oil for browning the chicken
Salt as needed

Method:
1- Mix all the ingredients given under the heading marinade in a bowl. Marinate the chicken in the mixture and keep aside. Making slits in the pieces would help soak in the flavours quickly.
2- Take a pan and add in 2 tbsp of oil. Add the chopped onions and ginger-garlic paste. Saute till the onions are soft and translucent. Add in the tomato paste and saute.
3- When the oil starts to separate, add the coriander and pepper powder.
4- Mix well. Do not add water, let the chicken cook in its own moisture. Cover and cook till the chicken pieces are done.
4- Open the lid and add a tbsp of oil. Cook on medium heat till the chicken pieces are nicely browned and coated with the masala.
5- Serve with plain rice, as an appetiser or with hot chapatis.

Notes:
1- I was racing against time and so decided to use a tbsp of Dabur's Ginger- Garlic Paste instead of the fresh ginger and garlic. I added 1/2 tsp of ginger gifarlic paste in the masala too.
2- I didn't have a cast iron pan and so had to make it in my non-stick kadai.
3- Make sure to brown the chicken on medium heat so that it has a nice brown coating and does not get burnt.