Very simple!
Put Half cup oil in a cauldron and fry vertically cut 6 bullet chillies for five minutes and then take them out. Now put one tablespoon ginger/garlic paste and fry it oil for 20 seconds and throw in one baby chicken and a tablespoon crushed black pepper. And fry the chicken till it changes colour to white and then put a pack of creamed tomoated (400 grams). Add one tablespoon salt. Cook till chicken is tender. At the end squeeze half lemon juice, add the bullet chillies again and mix very well. Put off the flames. Garnish with ginger, corriander and long capsicum.
Recipe by one of my friends in Lahore.