• 2 Chicken boneless thigh fillets
• 1/2 Onion
• 1/2 Capsicum
• 1/4 tsp of Turmeric powder
• 1/2" piece of Ginger
• 2 cloves Garlic
• 1 tbsp of Yoghurt
• 2 tbsp of Oil
• Salt to tast
• Coriander leaves for garnishing

To roast and grind 

• 1 tsp of Chilli flakes
• 1 tbsp of Coriander seeds
• 1/4 tsp of Cumin seeds
• 1" piece of Cinnamon
• 4 Cloves
• 1/4 tsp of Pepper

•  Dry roast the ingredients under the  "roast and grind"  and  grind it along with onion, ginger and garlic to a smooth paste.
• Slice onion and cut capsicum into  2" thin strips
• Wash and cut chicken into 2" thin strips, add turmeric powder, yoghurt, salt and the ground paste, mix well. Keep it in refrigerator for one hour.

• Heat one spoon of oil in a non stick pan and add  the sliced onion and capsicum, sauté it for one minute.

• Remove from the oil, add the remaining oil  and add the marinated chicken and sauté it well, then close the pan and let the chicken cook, no need to add water.  Stir it in the middle by opening the lid. Remove the lid and add the sautéd onion and capsicum to the chicken and mix well. Switch off the fire when the chicken is cooked and turning brown. Transfer to a bowl and garnish with coriander leaves.