Marinate the chicken in 2 tbsp yoghurt, ½tsp each of ginger and garlic pastes, 1 tsp lemon juice, pinch of salt and pinch of tandoori powder for about an hour or up to overnight. Remember to remove the chicken from the fridge half an hour before you begin cooking in order to bring it to room temperature.
When ready to cook, heat 1 tbsp of oil in a pan, add the marinated chicken cubes and fry over high heat for just 2-3 minutes to give the chicken some flavour and colour. You can do this in two batches so as not to crowd the pan. Remove the chicken chunks on to a plate and set aside.
In the same pan, heat another tablespoon of oil and add the onion slices. Sauté for a minute until they soften slightly, then add the sliced capsicum and stir it in for another minute or two. Next add the ginger, garlic, chilli, cumin powder, paprika powder, salt and the half cooked chicken and it’s juices. Cook for a few minutes on high heat then reduce the heat to low. Cover the pan and cook until the chicken is tender and cooked through.
Remove the lid, increase the heat again and dry off any excess moisture, then add the ketchup and lemon juice. Mix well, taste and adjust if needed then turn off the heat. Allow the mixture to cool slightly and then shred the chicken with your fingers or a fork and keep it covered.
I like to smoke this filing to give it a nice aroma. To do this, light up a small coal and then place it on a piece of foil. Put this right in the center of the dish containing the shredded chicken. Drop a tiny bit of oil on the lit coal and immediately cover the dish. Let the chicken filling smoke for about a minute, then uncover and discard the coal and piece of foil.