*To prepare the skinned chicken, cut each breast into 3 pieces and each leg into 2 pieces (thigh and drumstick).
Heat oil in a thick-bottomed saucepan. Add cassia bark, cardamom and cloves, sauté for half a minute Add sliced onions and sauté over medium heat, stirring occasionally, until golden brown.
Add the pieces of bone-on chicken, add ginger-garlic paste, turmeric powder, chilli powder, cumin powder, coriander powder and salt; sauté for about 10 minutes over a medium fire.
Add ½ a cup of hot water, stir well, cover with a lid and simmer for a further 15 minutes.
Now add the split green chillies, curry leaves and chopped tomatoes, sauté over high heat for 5 minutes or until the chicken is cooked through (Check the thighs and drumsticks are cooked through) Remove from the flame and sprinkle crushed peppercorns. Check seasoning and serve hot.
Note: If unsure about preparing a whole chicken, use skinless chicken drumsticks or diced chicken breast.(If using diced chicken breast, skip the step where ½ a cup of water is added, covered and simmered for 15 minutes as diced boneless breasts cook much faster)