Grind the green chillies into a fine paste and fry them in the kadai adding ghee or oil till light brown.
Then add chicken, onions, and chopped capsicums along with all the powders, sauces, and salt and cook until the chicken is done.
No need to add water.
Add corn flour mixed in a little water and cook till done.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.