1/2 kg – Chicken Breasts; 1 cup – Tomato Ketchup; 1/4 cup- Tomato Puree; 1/2 cup- Green Peas; 4 medium- Potatoes (each cut into 4 verticle pieces); 3 medium- Onions chopped; 3- Eggs – hard boiled; 1 tbsp- Ginger Garlic Paste; 1 tbsp- Soya Sauce; 1 tbsp- Worcestershire Sauce; 1 tbsp- White Vinegar; few whole Cloves and Pepper; 2 inch piece- Cinnamon Stick; 1/2 tsp- Turmeric Powder; 1 tsp- Chilli Powder; Salt to taste; Oil as required.
Clean, wash and cut chicken into medium pieces. Marinate with ginger-garlic paste and keep aside. Deep fry potatoes and keep aside. Fry the onions to light brown; add whole spices and stir for a minute. Except for potatoes and eggs, add all the ingredients and keep aside for 30 minutes. Add just enough water (approx 11/2 cups) and pressure cook. You must get semi thick gravy or burn more water if need be. Remove in a dish and garnish with fried potatoes and boiled eggs cut into halves. Serve with rotli or pav.