Cut the chicken into pieces wash them and pat dry with a tissue paper and keep it aside (it is important that the chicken pieces are dry). Heat the oil in an iron vessel and add the onions first and fry them for about 5 min. Then add half of the green chillies and half capsicum and let it fry for another 5 min.
Next, add the ginger garlic paste and stir for 10 sec. Then add the chicken pieces and continuously stir for about 20 min.
When the chicken is half cooked, add the soya sauce, ajinomoto, turmeric, red chilli powder. At this point, you might get some water accumulating in the pan. Ensure that you completely fry the chicken till there is no water left behind. It is important to stir continuously and cook the chicken well.
Just before the chicken is ready to be taken aside from the heat, add the remaining green chillies and capsicum. Stir again for another 10 min. Serve hot
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.