First, wash and marinate the chicken pieces with lime juice or vinegar.

Keep it in the refrigerator for 3-5 hours.

Next, chop 1 onion into small pieces and dice the other one.

Before starting to cook, take the chicken out of the fridge.

Now, take a nonstick pan or kadhai and add vegetable oil.

Let the oil heat until it smokes a little.

Add the chopped onions to the pan or kadhai. Fry it for around 3-6 minutes.

Add the ginger, green chili, and garlic paste to the pan.

Stir everything and fry them until the raw smell is gone and the color changes to golden.

Now add the chicken pieces.

Fry them until the pink color vanishes. This should take around 3-5 minutes.

To this, add the tomato puree. Keep the flame on medium and let them cook.

Stir consistently and let the tomato puree reduce in consistency.

When the ingredients start to brown and separate out the oil, add the black pepper powder, coriander powder, Garam masala, turmeric powder, and red chili powder.

Combine all of them and stir continuously. Do this for around 4 minutes.

If needed, add a splash of water and then the tomato ketchup. Stir and let them cook.

Add some salt to the pan. Keep the flame on low.

Next, add the diced bell peppers and onions.

Give them a toss and then a splash of water.

Cook for around 5 minutes.

Give a test taste and then add the vinegar or lime juice. Add if anything is needed.

Stir everything again. The consistency should be on the drier side.

Now, turn off the flame and sprinkle some black pepper.

Transfer them to a bowl and garnish with chopped coriander leaves.