Marinate chicken with salt, chili powder, turmeric, pepper powder, 1/2 teaspoon hot curry powder, and 1/2 tsp ginger-garlic paste for 15 mins.
Add oil to a pan. Once it is hot, add the marinated chicken and fry on high flame for 5-6 mins (It is fine if the chicken leaves a lot of water, no need to evaporate), set aside the chicken.
In the same pan, add 1 teaspoon ginger-garlic paste and fry for 2 mins. Add the tomato puree and fry until oil leaves the sides of the pan.
Add the remaining hot curry powder and the cut vegetables and fry for 3-4 mins on medium flame.
Add the chicken to the pan, add 1½ cups water, adjust salt and let it come to a boil on high flame. Reduce the flame to medium and let it cook for approximately 10-12 minutes until the gravy has thickened a bit. The consistency of the gravy should be like creamy soup.
Serve hot with homemade pita bread, Lebanese bread or plain rice.
