Heat a little oil in a large frying pan, add another 2 tsp crushed pepper, then add the sliced onion. Cook until golden and then add the onion paste and keep cooking until golden. Add chicken and marinade and cook until all the liquid has evaporated. Keep adding a little water to the pan to stop anything sticking and continue frying the chicken until it is cooked through. Just before serving, sprinkle over the shredded ginger, coriander and the last of the pepper. Serve with indian bread and tomato, onion and cucumber salad.