Vinegar/Lemon Juice-1 tblpsn
Ginger&Garlic-1 tspsn each
Onion-1 small cubed
Capsicum-1 small cubed
Green chilli-1 or 2
Kashmiri chilli powder-2 tspn
Soy sauce-1 tblpsn
Tomato Sauce-2 tblpsn
Pressure cook chicken adding salt nd vinegar(don’t add water) for just 1 whistle in medium flame.After 1 whistle release the steam ,open the cooker and separate the stock and chicken pieces.
Then heat some oil in a pan .Add ginger and garlic and saute for few seconds.Add cubed onion .Saute for 1 mint.No need to make the onions chage colour.They should be crunchy.Then transfer to a bowl.
To the same pan and same oil,add capsicum and green chilli.Saute them also for 1 mint in hugh flame till capsicum becomes slightly soft.Transfer them also to a bowl.
Again to the same pan and oil add chicken pieces and saute in high flame till they are lightly brown.Now spread the chicken pieces to the sides of the pan and add chilli powder.Miw it with the oil first and then with
the chicken pieces.After mixing well add soy sauce and tomato sauce.Mix well.Now add in sauted onion.ginger,garlic,green chilli and capsicum.Check salt and add if needed.Mix everything well.Cook for 5 mints in low flame.
Now mix the chicken stock with 1 tblpsn cornflour (without lumps).If you want you can add more water to the stock.That depends on your preference of the gravy.
Add the stock-cornflour mix to the chicken.Keep on stirring it low flame till the sauce thickens.Finally add spring onions(optional) ans serve hot.
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