1. Cut chicken into 5 cm cubes.
2. Add salt and vinegar, mix well.
3. Beat the curds till smooth.
4. Add garlic and ginger pastes, chili and garam masala powders.
5. Pour over the chicken.
6. Cut capsicum into half.
7. Discard seeds and cut the flesh into 3 cm pieces.
8. Cut onion into quarters and separate the layers. ( Chop the small inner most layers to use in the masala)
9. Cut tomato into half and discard seeds.
10. Cut flesh into 3 cm pieces.
11. Add to the chicken.
12. Marinate for 3-4 hours, or longer in refrigerator.
13. Thread pieces of chicken alternately with capsicum, onion and tomato.
14. (Reserve the remaining marinade).
15. Cook under a hot grill, brushing with oil, till the chicken is just cooked.
16. (Avoid over cooking which will make the chicken dry).
17. Heat oil for masala in a kadai.
18. Add fennel and fry for few seconds.
19. Add the chopped onion from step 8 and fry till light brown.
20. Add curry leaves and yellow chilies.
21. Fry for 1 minute.
22. Add the marinade from step 13.
23. Fry till most of the liquid is evaporated.
24. Add the grilled chicken with the vegetables.
25. Add salt if needed.
26. Mix well, fry for 2 minutes and remove from fire.
27. Serve hot.

Note:

• This is a fiery side dish which uses three kinds of chillies.
• Perfect for those who love spicy food.
• Serve it with naan or parathas.

Serves: 3-4