Fry the onions in the oil until softened and light golden in colour (this will take 10-15 minutes).
Add all the spices and garlic and ginger paste and mix well and fry together for a further 10 minutes or until the oil separates from the mixture (you may need a splash of water from time to time to stop from catching).
Add the pigeon pieces and mix well together, add some water and cook until meat is tender and oil has separated.
Garnish with coriander and serve with rice or chapattis.
Recipe and image courtesy of www.tasteofgame.org.uk