Peel onions and chop. Chop the coriander leaves. Marinate the chicken drumsticks with turmeric, ginger paste, garlic paste, green chilli paste, salt and lemon juice.
In a kadai or heavy based pot, heat the oil and add the cumin seeds. When the cumin crackles, add in the chopped onions and sauté until golden brown.
Add the curry leaves, coriander powder and crushed pepper. Sauté for 2 minutes and add in the marinated chicken.
Sear on high flame, then reduce heat and cook for another 15 minutes - stirring occasionally.
Sprinkle in the chopped coriander leaves and cook for 2 minutes. Before serving garnish with more crushed pepper and coriander leaves.