Dry roast the first 5 items (whole spices) and grind - set a pan on medium heat and add whole spices and dry roast for 2-3 minutes or until aroma is released. Transfer to a grinder jar and geind them into a fine powder. Kadhai masala is ready and can be stored in airtight jar.

Add the chicken in a mixing bowl, further add salt, ginger garlic paste and red chilli powder, mix well and marinate it for 15 minutes.

Set a pan on medium heat, add ghee / oil and add the marinated chicken, cook it for 10-12 minutes and further cook it for 7-8 minutes while stirring in intervals, keeping the flame low.

Add crushed garlic, ginger, powdered spices and freshly prepared Kadhai masala, mix and cook for 1-2 minutes.

Add tomatoes and salt, stir and cook for 3-4 minutes, add hot water to make thick gravy, you adjust the consistency of the gravy by adding water, mix and bring to a boil. Cover and cook until tomatoes are nicely incorporated into the gravy.

Low down the heat and add the curd to the gravy and keep stirring as soon as you add the curd. Stir and cook until the oil/ ghee is separate.

Add fresh cream and garam masala, stir gently and cook for 2-3 minutes.

Add capsicum, onions, green chillies and fresh coriander, stir gently and cook for 2 minutes.

Your kadhai chicken is ready to be served, serve it hot with naan, roti or laccha paratha of your choice. Serve hot.