Firstly, wash chicken & marinate with vinegar keep for few mins.

Make a paste of ginger,garlic & green chilies.Divide the paste in two bowls.

Drain out excess water which comes out from chicken then again marinate with 1 tbsp salt and 1 tbsp haldi powder.

Add dhaniya and jeera powder with 1st bowl of ginger,garlic,green chilies paste and mix it well so that every piece gets coated with spices.

After few minutes add eggs, Maida and cornflower & coat it well. The mixture should be sticky not watery.

Add adequate amount of oil and start frying chicken pieces like pakoras, fry until pakoras become crispy (we can eat it as pakoras too).

In another kadai add 2 tbsp of white oil and start frying onion when onion becomes transparent add capsicum and tomatoes pieces.

Stir for few minutes then add 2nd bowl of ginger,garlic,chilies paste. Cook until raw smell turns into nice aroma.

Then add tomato chilli sauce and soya sauce and 2 tbsp sugar, 1&1/2 tbsp salt.

Add little water, let it boil. Then add chicken pakoras in the gravy and add 2 cups of water.

When chicken with gravy starts to boil and chicken pieces becomes soft simmer flame.

In a small bowl add half cup of water and 1 tbsp cornflower powder make a liquid paste like milk.

When chicken with gravy becomes little thick add the cornflower mixture and cook for another few minutes by closing the lid.

Switch off flame serve the dish with fried rice / paratha / roti.