Kadai Chicken with Bell Peppers

Prepare the Kadai Masala by dry roasting coriander seeds, dried red chilies, and peppercorns until fragrant. Once cooled, grind them into a coarse powder.

Heat 1 tablespoon of oil in a wok (kadai) and sauté the cubed bell peppers and onion petals for 2 minutes over high heat until slightly charred but still crunchy. Remove and set aside.

In the same wok, add the remaining oil/ghee. Sauté the ginger-garlic paste until the raw smell disappears, then add the chicken pieces and brown them on all sides.

Stir in the chopped tomatoes, turmeric, and half of the prepared Kadai Masala. Cover and cook on medium heat for 10-12 minutes until the chicken is tender and the oil separates from the gravy.

Add the sautéed peppers, onions, and the remaining Kadai Masala. Toss well to coat the vegetables.

Finish by crushing kasuri methi between your palms over the dish and garnishing with fresh coriander. Serve hot with naan or paratha.