Marinate the chicken with ginger, garlic, shan tandoori chicken tikka spice mix, lime juice, salt and oil for at least 5-6 hrs in the refrigerator. Heat oil in a kadai and add the whole spices (cloves, cardamoms, bay leaf, cinnamon stick, peppercorns).
After they start spluttering, add the sliced onions. Keep stirring till they just start to change colour after about 4-5 mins.
Add the chicken along with the marinade, keep stir frying till all the liquid has evaporated and the chicken is cooked through.
Add red chilli powder and check the salt.
Add the peppers and stir fry again for a few minutes. Also add chopped tomatoes and coriander leaves.
Cover with the lid for a while. Don't overcook the peppers, leave them a bit crunchy.
Serve hot with naans or rotis topped with coriander leaves as well as a piece of lime on the side.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.