Take the yoghurt in a bowl and add ginger-garlic paste, black pepper and salt.
Heat the oil in a pan and add the onions. When they turn pink, add the marinated chicken and cook on high for 3 minutes.
Cover the pan, lower the heat and cook until the gravy reduces and the oil separates (25 minutes). Stir once or twice.
Add the green chillies, cook for 2 minutes more and turn off the heat. Serve with warm naan bread.
Ginger-garlic paste is easily available in Indian stores or even big chain supermarkets like Walmart. It is very easy to make at home too. Put equal quantities of peeled ginger and garlic in a blender along with a few tablespoons water and blend to get a smooth puree. Store in a sealed glass bottle in the refrigerator and use as required.
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