Ingredients

1. Oil – 5 tbsp

Whole spices

2. Cumin seeds – 1/2 tsp
3. Bay leaves – 1 to 2
4. Black cardamom – 1
5. Onion – 1 (medium) or 100 gms
6. Tomatoes (medium) – 2
7. Chilli powder – 1 tbsp
8. Turmeric powder – 1/4 tsp
9. Curd – 1/3 cup
10. Green chillies (slit) – 2
11. Kasuri methi (dry fenugreek leaves) – 1 tsp

Roasted kadai masala

12. Coriander seeds – 2 tbsp
13. Cumin seeds – 2 tsp
14. Kashmiri chilli – 1
15. Black pepper seeds – 1 tsp

Additional vegetables

16. Red bell pepper (small) – 1
17. Yellow bell pepper (small) – 1
18. Tomato (small) - 1
19. Green bell pepper (small) – 1
20. Onion (small) – 1
21. Coriander leaves (chopped) – 1/4 cup

Marinade

22. Chicken – 450 gms
23. Ginger and garlic paste – 2 tsp

Method

1. Chop onion and coriander leaves. Keep them ready.
2. Grind the tomatoes to a puree using a mixer. I have used one whole and half a the tomato for puree and the other ½ for slicing.
3. Chop other additional vegetables bell pepper, onion into slices or chunks (square cut).

Roasting spices

4. Take a pan or small kadai, when hot add all the spices and roast on a low flame until the spices are lightly brown and can smell the aroma of spices. Allow to cool.
5. Grind to little coarse powder. Keep it aside.
6. Take a kadai or wok, add oil, when hot add whole spices cumin seeds, bay leaf and black cardamom; let it sizzle for 15 seconds.
7. Add onion, suate for few minutes until light golden brown.
8. Add chicken, stir for few minutes, until light brown colour comes.
9. Add roasted kadai masala, chilli powder, turmeric powder, stir on low flame for 2minutes.
10. Add tomato puri, mix well and cook on high flame for 3 to 4minutes, keep stirring.
11. Add water 1/2cup (100ml) and cook for 4 to 5minutes until curry has left oil in the corner sides.
12. Add ½ of each coloured bell, 1/2 chopped or sliced tomato(remaining ½ left while making tomato puri), green chilli, kasuri methi 1/2tsp, mix well, cook on medium flame 3 to 4minutes by closing the lid, in between keep stirring.
13. Add curd, garam masala on low flame, so that curd (yoghurt) does not curdle and split, cook for 2minutes, then raise the flame to medium to high flame 5minutes, keep stirring until it leaves oil in the corner sides again.
14. Add roasted spice1/2tsp, kasuri methi 1/2tsp, other vegetables tomato (1), remaining bell peppers, ginger julienne, onion , coriander leaves, mix well, cook on low flame by closing the lid for 10minutes.switch of , let it rest.
15. Serve with any pulao or roti, naan, enjoy the taste.

Notes

1. You can add additional vegetables as per your taste and required quantity.
2. You can add more water as per the consistency require.