In a pan heat oil and fry the chopped onions.
Then add ginger paste with garlic paste then add chicken and cook until chicken changes the color.
Now add finely chopped capsicum, curry powder, black pepper and cumin in a same pan for 1 to 2 minutes.
Then add vinegar, water as required and cup mustard paste.
Cook the mixture until it boils.
After this add cream and fry it on a low flame for 4 to 5 minutes and garnish with chopped coriander and serve it.