Ingredients: Chicken – ½ kg, boneless, cut into 1-inch pieces Onion – 2, medium size, finely sliced Ginger – ½ inch size, finely chopped and crushed Garlic – 2 beads, finely chopped and crushed Tomato – 1, big size, fully ripe, pureed; or alternatively use 1 tablespoon of tomato sauce Green chillies – 3, medium size, medium hot, finely chopped Capsicum - 1, sliced length-wise Red chilly powder – 1 teaspoon Black pepper powder – ½ teaspoon All purpose flour – 2 tablespoons Soya sauce – 3 teaspoons Vinegar – 2 teaspoons Salt – ½ teaspoon Oil – 1 tablespoon Method: Mix well the flour, chilly powder, black pepper powder, soya sauce, vinegar, tomato puree, ginger, garlic, and salt. Add the chicken pieces to this marinade and marinate it covered for 2-4 hours in a refrigerator. Heat oil in a fry pan and when the oil is very hot, add the onions and saute till slightly golden. Add the marinated chicken pieces and capsicum and saute on low heat for 30 to 35 minutes or until the chicken is tender taking care not to burn the chicken pieces by stirring continually. Sprinkle a litte hot water only whenever needed while cooking. Note:Tomato sauce and Soya sauce can be varied in proportion according to your taste . Its better to do ginger garlic paste.and add. I modified the initial recipe to make a very dry chilli chicken as an starter with mocktails or cocktails.