Marinate the chicken pieces with black pepper and curd for 15 minutes. Cut the tomatoes and cut the capsicum into small thin slices.
Mix ginger, garlic, green chili paste with little bit of onion and tomato paste. Keep the remaining onion and tomato paste separately
Heat up refined oil in a frying pan. Then add the remaining onion paste and fry till its golden brown.
Now add the capsicum and fry for a few minutes. Next squash the tomato pieces and add it to the oil. Cook for a minute.
Add the garlic, ginger, onion, tomato and chili paste mixture into it and cook for a minute.
Next add the remaining tomato paste, salt and little sugar and cook the whole thing till the oil separates from the mixture.
Add the marinated chicken into it and stir for a minute before adding water.
Now cover the pan with a lid and lower the flame. Cook the whole thing in mild flame till the chicken boils.
After the water starts drying up, add the poppy seed mixture and a pinch of black pepper to it and stir the whole thing.
When the gravy is almost thick and done, add some coriander leaves and cook for 2 more minutes. Now turn off the gas and keep the pan covered for 2 minutes for steam cooking.
Take it out in a bowl, sprinkle some black pepper on top of it and serve with roti/paratha/rice.