Chop two capsicums, one medium-size onion, minced five garlic pods, and 1/2-inch ginger.
Take your left chicken tandoori pieces and take out only the meat.
Put everything in a bowl, add 1 tbsp black pepper powder, add a little salt, and mix.
Heat a wok, put cold oil, and remove it. It helps to prevent food from sticking. Add the ingredients. In a high flame, stir continuously for 15 minutes. Drizzle little oil in between and stir.
Add 1 tsp of Worcestershire sauce, and mix it well for 2 minutes. Your dish is ready to serve.