Ingredients
Chicken 1 medium, cut into 8 pieces
Oil 4 tbsp
Onions 2 small, each cut into 4 pieces
Garlic8 flakes, crushed
Ginger 3" piece, chopped coarsely 
Laung (cloves) 4
Saboot kali mirch (pepper corns) 3-4
Tej patta (bay leaf) 1
Dalchini (cinnamon) 2"stick 

Vegetables
Carrot, cut into chunks 1 big
Potatoes, peeled (whole) 4 small
French beans, cut into 2" pieces 4
Capsicum-deseeded 1, cut into 1" chunks
Corn flour 3 tsp,dissolved in 1/4 cup water
Worcestershire sauce 1 tsp
Soya sauce 1 tsp
Tabasco sauce 1 tsp

Method
Heat oil in a heavy bottomed pan. Add onion, garlic, ginger, laung, pepper
corns, tej patta & dalchini. Stir for 2 minutes.
Add chicken and bhuno for 5 minutes till the chicken turns golden.
Add 4 cup water. Boil .Cover & cook on low flame for 20-30 minutes, till chicken is tender.
If you desire to pressure cook the chicken, add only 3 cups water and give 1 whistle. Remove from fire. After the pressure drops, check the chicken to see if it is tender.
Remove chicken pieces from stock, reserving the stock. Discard whole massalas. Keep the chicken pieces aside.
Heat 1/2 tbsp oil. Add all vegetable except capsicum. Stir fry for 3 minutes.
Add stock of chicken. Boil. Add sauces, salt and pepper.
Add cornflour paste. Boil. Add salt and pepper to taste.
Add chicken and capsicum. Give 2 boils. Remove from fire.
Serve with garlic or onion bread.