Mix chicken, pureed pear, yogurt, salt, ½ teaspoon red chile powder, ½ teaspoon garam masala powder, and ½ teaspoon turmeric powder and marinate, refrigerated, for about one hour. Chop a few sprigs of coriander leaves and add to the marinade. Grill the marinated chicken pieces on a barbecue, turning a few times until evenly cooked all around. Once done cut into medium size pieces and set aside.

Heat oil in a pan. Add peppercorns, cardamom pods, cinnamon, bay leaves, and whole red chiles and sauté. Add chopped onions and sauté until onions turn golden. Add garlic paste and continue to sauté. Add tomato puree and mix. Add ½ teaspoon turmeric powder and ½ teaspoon red chile powder and sauté for a few minutes. Add the remaining marinade and mix well. Add one cup of water and let it cook for 3 to 4 minutes.

Add chopped pear and mix. Remove the bay leaf and add salt, coriander leaves, and grilled chicken pieces. Add ½ teaspoon of garam masala and cook for 5 minutes. Serve hot.