PREPARATION

1. In a mixing bowl, add 800 grams boneless chicken, 1 teaspoon turmeric, 1 tablespoon vinegar, 1 teaspoon red chili, 1 teaspoon salt, 1 tablespoon ginger garlic paste and mix it well.

2. Marinate for 1 hour.

3. Heat 20 milliliters ghee in a skillet, add the marinated chicken in it and mix it well.

4. Cook for 7 - 10 minutes on medium heat.

5. Remove it from heat and keep aside.

6. Heat 20 millilites ghee in a heavy skillet, add 1 teaspoon cumin and stir well.

7. Then, add 200 grams onions and fry till translucent.

8. Add 1 teaspoon green chili, 1 teaspoon garlic, 1 teaspoon ginger and mix it well.

9. Now, add the marinated chicken in it and mix it well.

10. Add 50 milliliters tomato puree, 1 teaspoon coriander powder, 1 teaspoon red chili, 1 teaspoon black pepper and mix it well.

11. Add 120 grams tomato, 1/2 teaspoon salt and mix it well.

12. Cook for 5 - 7 minutes on medium heat.

13. Now, add 390 grams bell pepper and mix it well.

14. Cover it with lid and cook for about 5 - 10 minutes on medium heat.

15. Open the lid and give it a nice stir.

16. Serve hot with roti or naan.