Preparation time: 15 min | Cooking time: 35 min
I don't know the origin of this recipe but learnt it from my mother-in-law. It is a dry dish that goes well with chapatis and rice. This is easy and quick to prepare.
Salt to taste
Dry roast all (except turmeric powder) the masala powders. Clean and cut the chicken into medium pieces. Add the ginger garlic paste, turmeric powder and half of the roasted masalas and keep it aside for a while.
Take a pan add the marinated chicken and salt, cook until the chicken is done. In another pan add oil and the onion wedges (cut into 4 and split each layer). Now add the remaining roasted masalas and saute for 2 minutes. Add the chicken to this and mix well. The onions should not be over cooked. Then add the pepper wedges and cook for 5 - 10 min.