1. Heat 2 tbsp oil & fry half the onions & set aside.
2. Grind the remaining onions, green chillies, ginger and garlic to a coarse paste.
3. Add the remaining oil and saute the whole spices - cardamom, cinnamon, red chilies, pepper corns.
4. When they crackle, add the onion paste & saute for 3 minutes.
5. Add the spice powders & salt and cook for 3 minutes.
6. Add the tomatoes, vinegar & some water and simmer for 5 mins until the gravy thickens.
7. Add the chicken & capsicum pieces and continue cooking, covered, on medium heat for 12-15 minutes (or pressure cook for 1 whistle on high & then simmer for 3-4 mins), until the chicken is done.
8. Add the fried onion halves, cover & cook for another few minutes.
9. Garnish with chopped coriander/ cilantro, grated coconut or fried onion. Serve hot with rotis or rice.

Note: I cut 2 small slits on the chicken pieces and marinated them in some salt and lime juice for 5 mins, then washed them before using them. It added a good tangy taste!

For a variety of roti recipes to go with this dish, click here