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 fry for 2 minutes.
Add chicken and stir fry for 5 minutes till the chicken turns golden.
Add 4 cups of water and bring to boil.
Cover & cook on low flame for 20-30 minutes, or untill the 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, if it is tender.
Remove chicken pieces from stock, reserving the stock.
Discard whole masalas and keep the chicken pieces aside.
Heat 1/2 tbsp oil and add all the vegetables except capsicum. Stir fry for 3 minutes.
Add chicken stock and boil.
Add sauces, salt and pepper.
Add cornflour paste and again bring to boil. Add salt and pepper to taste.
Add chicken and capsicum, and cook further for 5-7 minutes and remove from fire.
Serve hot with garlic bread or onion bread.