Stir Fry Green Chilly Pepper Chicken

1/2 kg boneless chicken ( cut into strips )
2 capsicums ( cut into strips )
2 medium sized onions ( cut into 4 quarters and separate the pieces )
1 tbsp dark soya sauce
1 tsp chilly vinegar
2 tbsp green chilly paste
1 tbsp pepper powder
Fresh coriander, finely chopped
1 tsp salt
2 tbsp oil

Marinate the chicken in soya sauce, vinegar, salt, half the pepper powder and chilly paste for 2 hours in the refrigerator.

Heat oil. Stir fry chicken till browned and cooked. Add capsicum, onion and remaining pepper.
Let capsicum soften.

Garnish with coriander and serve.

Anand's Red Dhaniya Chicken

1 kg chicken, cut into pieces.
100 ml smoothly beaten curd
1 cinnamon stick
10 green cardamoms
10 pepper corns
1 tsp garlic paste
1 tsp ginger paste
3 medium sized onions sliced
2 tsp coriander seeds, lightly crushed
2 tsp kasmiri red chilly powder
1 tsp south indian red chilly powder
finely chopped green dhaniya leaves
2 tbsp ghee.
salt to taste

Grind pepper, cinnamon, cardamom.

Marinate chicken for 2 hours in curd, ground powder, ginger and garlic paste, chilly powders, onion and salt.

Heat Ghee. add coriander seeds. stir till it splutters. Add marinated chicken with some water. Cook till done and gravy thickens.

Serve garnished with dhaniya leaves.