Chicken roast in coconut milk

Whole chicken 1, cut into medium pieces.
For marinade....lemon juice 1 tbsp., black pepper powder 1/2 tsp., garlic paste 1/2 tsp., salt to taste.
Marinate the chicken pieces and refrigerate overnight.
Onion 1, garlic cloves 3, ginger 3 inch piece,  cooking oil 1 tbsp., salt to taste, turmeric powder 1/8 tsp., coriander powder 11/2tsp., chilly powder 1 tsp., black pepper powder 1 tsp., garam masala 1/2 tsp., coconut milk 1 cup, curry leaf 1 sprig, cilantro chopped, little.
Heat oil in a shallow pan, drop in onion, saute till transparent, add garlic and ginger, saute till aroma spreads, add curry powders except garam masala, saute for 30 seconds, add chicken, mix well, and allow to cook in medium flame, when half cooked, add curry leaves, salt and coconut milk, simmer flame and cook the chicken. Add garam masala ,mix well, and cook till gravy covers the chicken pieces. Transfer into a serving bowl, garnish with cilantro. Serve with hot, dry chapatti.