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Marinate chicken strips in tandoori powder, lemon juice, ground black powder, ground garlic, vinegar, fine red chillies, turmeric, cumin, and ground coriander.
Cook the chicken till dry.
In a separate pot, bring water, butter, salt, vinegar, red colouring, hot sauce, ground garlic, soya sauce, tomato sauce, sugar, and cornflour to a boil until glossy and thick, stirring constantly.
Add the cooked chicken to the sauce and simmer for 15 minutes on low heat.
Heat a pan with olive oil until really hot.
Add sliced peppers and green chilli, tossing until peppers are soft.
Pour the saucy chicken onto the hot pan, top with sesame seeds and coriander, and serve quickly.
Can be served with naan or spaghetti.