1. Cut chicken juliennes into strips, cut onion strips, capsicum.
2. Saute ginger and garlic in oil add onion and toss it with turmeric and red chilly powder.
3. Add bell peppers and saute it.
4. Put tomatoes and add chicken strips.
5. Toss them nicely ensure pieces don`t break.
6. Add the pounded spices (Cumin seeds-5gm, Methi seeds-2gm, Black pepper corns-5g) in it sprinkle some kasoori methi powder.
7. Garnish with coriander leaves.

Recipe courtesy: Chef Suresh Thampy, Executive Chef, Courtyard by Marriott, Mumbai International Airport.