1. Cut chicken thighs into small 1 inch cubes. marinate with 1 teaspoon salt, 2 tablespoons ginger garlic paste and 1 teaspoon turmeric. Set aside to marinate for at least 20 minutes.

2. In a mixer, add 2 deseeded tomatoes, garam masala powder, 3 tablespoons ginger garlic paste, vinegar, soya sauce and remaining salt. Blend into a fine paste.

3. In a separate pan, heat 2 tablespoons of oil. Dice the onions lengthwise. Add this to the pan and salute till golden brown.

4. Now heat the remaining oil in a pan. Add green chilies slit in the middle and add 1 tablespoon of ginger garlic paste. Once this gets brown, add minced garlic and curry leaves and salute for a couple of minutes.

5. Add in the marinated chicken, salute till half done. Next add the paste.

6. Add in the palm jaggery and let it come to a boil. You can add regular jaggery if you cannot find palm jaggery. Once it comes to a boil, add in the onions.

7. Lastly add in the green bell peppers and let them cook for 2 minutes. Don't overcook the bell peppers. This chicken tastes good with a slight crunch. Serve hot with rice, bread or roti.