Marinate chicken in black pepper powder, cornflour and salt. Set aside for 30 minutes.
In a pan, heat 2 tablespoons of oil and toss in the garlic cloves. Add ginger paste and sauté.
Toss in the chilli flakes, green chillies and capsicum and sauté.
Stir in ketchup, soy sauce and about 2 cups of water. Once the gravy thickens, add coriander and set aside.
In a separate vessel, fry chicken till it turns golden brown.
Add the chicken pieces to the gravy. Mix well and garnish with coriander leaves and a drizzle of honey.
By Ria Samuel