Marinate the chicken in 1/2 tsp each turmeric, red chilli powder, salt and 2 tbsp yoghurt for at least 30 minutes.
In a heavy wok or a pan, heat oil add in all the whole spices and let them splutter. Add in the onion, garlic, coriander stalks and greens and chillis.
Saute till the onion is golden brown, now add in the ginger paste, cook for 2 minutes.
Add in the marinated chicken, mix it well. Fry, the chicken for 5 minutes. In the meantime make a coarse powder of black, green peppercorns and coriander seeds using pestle mortar or spice grinder.
Add this powder to the chicken and cook till the chicken is almost cooked, and the liquid has evaporated.
Now add in the cream, cook for 2 minutes. I made this chicken semi-dry, so I cooked for 5-7 minutes but if you like gravy don’t cook the cream too much.
Garnish with fresh coriander.
Serve hot with rotis or rice.