Remove the skin and cut the chicken into small pieces and keep aside.

Put garlic, ginger, green chillies, mint leaves and little water in a blender and puree the mixture.

:- It`s ok, if the qty of water is more.

Heat oil in a pan.

Add mustard seeds and allow it to crackle.

Add the sliced red onion, some salt and fry, till brown.

Add fresh curry leaves and continue frying.

:- Make sure to tear the curry leaves to bring out the flavour.

Add all the above spice powders including garam masala along with salt and fry for few minutes.

Add the ripe tomato and saute, until well blended.

Add the garlic-ginger/mint puree and let it boil.

When it starts boiling, add the chicken pieces and cover with the lid.

Cook on a medium flame.

:- The juice of the chicken will come out and cook it. Hence, add water only, if necessary.

When the chicken becomes tender or almost done, add the sliced red capsicum and let it boil.

When the chicken is done & capsicum is tender, sprinkle a pinch or two of garam masala on top along with chopped coriander leaves.

Close with a lid, switch off the flame and keep aside for few minutes.