Wash and pat the chicken dry.

Mix salt, black pepper, cayenne pepper, cumin powder, thyme and ginger and garlic paste. Rub this mixture into the chicken and let it marinate for a few hours, preferably overnight in the refrigerator.

Heat oil in a large pan on high heat and fry the chicken pieces (in batches) 2-3 minutes on each side until they are brown.

Remove the chicken from the pan onto a plate and keep aside. Turn the heat down to medium.

Discard half the oil. In the remaining oil, fry the onion and peppers until onions are translucent. Scrape the brown bits from the bottom of the pan left from the chicken. Add in hot sauce, ketchup and 1 cup of hot water and stir.

To thicken the sauce, add a couple splashes of water into cornflour and mix to form a slurry.

Pour the cornflour slurry into the pan and let it come to a gentle simmer.

Add the fried chicken into the pan along with 1 cup of hot water.

Let the chicken simmer in the gravy for 30 minutes on medium-to-low heat. If you find that your gravy is not thick enough add a teaspoon of cornflour slurry until you get the desired consistency.

Garnish with coriander and serve with rice