Defrost your soup pack and put it in a sufuria

Dice your onions, tomatoes, capsicum and pound your garlic to get a paste

Put all your diced ingredients in the sufuria and add vinegar, salt, tumeric, tanduri, and chicken masala and mix together (I was not able to mix mine because the chicken had not defrosted all through) and place the sufuria on fire.

After 5 minutes give a good mix coz at this point it has defrosted well and let it cook.

After 10 to 15minutes the juices from the chicken are almost dried up stir as you check on them.

Cover and let it continue to cook as you fry onions on the side until they are golden brown and put them in your chicken. (remember we had 2 onions we used one while boiling and now we're frying the one that remained)

Mix well and give it a minute t OK absorb the flavors from the onions.