Marinate the chicken with ginger garlic paste, cumin powder, turmeric powder, red chilli powder, crushed peppercorns, garam masala, vinegar, soya sauce, coriander powder, yogurt and salt for 30 minutes.
Heat oil in a kadai. Add chopped onions and saute till onions turn translucent.
Add the marinated chicken and cover and cook.
Add 2 cups water, a pinch of salt and cover with a lid and cook till all the water evaporates. Remove from heat.
Take a piece of burning charcoal in a small steel bowl and place in the center of the cooked chicken and pour a teaspoon of hot oil on it.
As the smoking begins, cover the chicken with a lid immediately.
Keep it for 30 minutes.
Serve garnished with coriander leaves and lemon juice.