Preparation Time: 10 minutes 

Cook Time: 15 minutes 
Serves: 4
To Marinate:
Chicken: 500 kg
Soy sauce: 2 tsp
Vinegar: 1 tsp 
Ginger garlic paste: 1 tsp
Corn starch/flour : 2 tbsp
Black pepper: 1tsp
Salt to taste 
Oil : 4 tbsp
Onion: 1 diced into cubes
Green pepper/ capsicum: 1 diced into cubes
Tomato: 1 diced into cubes 
Ginger garlic paste: 1 tsp
Ketchup: 2 tbsp
Red chili powder: 2 tsp
Coriander powder: 1tsp
Corn starch/ flour : 1 tbsp
Water : 3 tbsp
Marinate the chicken with all the ingredients under marinate for 15 to 20 minutes.
Heat oil in a pan and fry the chicken till golden brown. Take the chicken off the pan and keep it on a plate with paper towel.
Add 2 tbsp oil to the same pan and add onions and green peppers. Cook for 2-3 minutes on high heat. (Veggies should be crisp yet cooked, hence the high heat)Add Ginger garlic paste and cook 30 seconds. Add tomato, mix well and cook for 2 minutes.
Add the spices and sauces. Mix well and cook for 1 minute. Add the chicken and toss. 
Make a slurry with 1 tbsp corn starch and 3 tbsp water and add that to the chicken. Toss well and turn off the heat. (If you want more gravy, add more slurry).
Serve hot with roti, naan, fried rice.