Transfer the chicken pieces to a bowl.
Add pepper powder, red chilli powder, turmeric powder, coriander powder and a pinch of salt.
Mix well and keep aside for 40 minutes.
Heat oil in a nonstick pan over medium flame.
Saute the onions, ginger and garlic for 2 to 3 minutes.
Add the marinated chicken and curry leaves.
Cook until well browned, about 8 minutes.
Add the tomato and a pinch of salt.
Stir well and cook for 2 to 3 minutes.
Cover the pan with a lid and cook for 10 more minutes.
Remove the lid and cook until all moisture has evaporated and the chicken mixture is dry.
Transfer to a serving dish.
Serve as a starter or as an appetizer.