In a bowl, mix 500 grams of boneless chicken pieces with 1/2 cup of thick curd, 1 teaspoon ginger-garlic paste, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala, 1 teaspoon coriander powder, and salt to taste. Marinate for 30 minutes.
Heat 3 tablespoons of oil on a tawa (flat griddle) over medium heat. Add 1 finely chopped onion and sauté until golden brown.
Add the marinated chicken to the tawa and cook for 10-12 minutes, stirring occasionally to ensure even cooking.
Add 1 finely chopped tomato and 1/2 cup of chopped capsicum to the tawa. Cook for another 5-7 minutes until the vegetables are soft and the chicken is cooked through.
Garnish with chopped coriander leaves and serve hot with roti or naan.