Cut the chicken thighs into small pieces.

In a bowl add yogurt, pepper powder, coriander powder, turmeric, red chilli powder, lemon juice and whisk them together.

Now add chicken and mix.

Cover and let it marinate in the fridge for an hour.

Mix the whole wheat flour and gram flour. Add in the turmeric, red chili powder, cumin seeds, salt and mix.

Add water and knead slowly to form a soft dough.

On a floured surface roll the dough into a thin circle with a rolling pin.

With knife/pizza cutter cut into triangular shape.

Melt the butter in a flat bottom pan and saute the onions and green peppers in it for 3-4 minutes.

Pour in the tomato puree and cook till the oil starts separating.

Add the marinated chicken and required quantity of water. Cover and cook for about 20-25 minutes.

Now add the dumplings to the bubbling chicken curry. Stirring gently to avoid breaking them.

Continue to simmer for another 10-15 minutes.

Add chicken masala powder, red chili powder and salt.

Serve hot.