First Step: Prepare Ingredients Begin by finely chopping 1 large onion and pureeing 2 medium ripe tomatoes (preferably Roma for a rich base). Slice 1 green chili and chop ½ cup bell peppers into small cubes. If using boneless chicken, cut 500g pieces into approximately 1-inch chunks. Have 1 tablespoon of ginger-garlic paste and 2 teaspoons of freshly ground kadai masala ready. This mise en place ensures a seamless cooking process.

Second Step: Roast and Grind Kadai Masala Dry roast 1½ tablespoons coriander seeds and 1 dried Kashmiri red chili in a pan for about 2 minutes until fragrant. Add 1 teaspoon fennel seeds, 2 cloves, ½-inch cinnamon stick, 3 green cardamoms, and 2-3 black peppercorns and roast for another 2 minutes. Let cool and grind to a fine powder. Fresh kadai masala imparts deeper, more vibrant flavor than store-bought.

Third Step: Sauté Aromatics Heat 2½ tablespoons oil or ghee in a kadai or heavy-bottomed pan over medium flame. Add ½ teaspoon cumin seeds and the broken Kashmiri red chili for tempering. When they sputter, add finely chopped onions and sauté until golden brown, about 4-5 minutes. Stir in ¾ tablespoon ginger-garlic paste and cook for 30-60 seconds until aromatic.

Fourth Step: Cook Chicken Add the flash-marinated chicken pieces seasoned with 1 teaspoon garam masala, 1 teaspoon lime juice (optional), ½ teaspoon paprika or Kashmiri red chili powder, 2 teaspoons crushed black pepper, and salt to taste. Sauté on medium-high for about 3-4 minutes until lightly browned. This step seals in moisture, ensuring juicy chicken without excess liquid in the gravy.

Fifth Step: Spice and Simmer Lower the heat and add ¼ teaspoon turmeric powder, ½ teaspoon Kashmiri red chili powder, salt (½ to ¾ teaspoon), and the prepared kadai masala. Stir well to coat the chicken thoroughly with spices. Pour in 1¼ cups tomato puree and cook on medium heat until the oil or ghee begins to separate from the gravy, about 3-4 minutes. Avoid adding water the ripe tomatoes provide sufficient moisture.

Sixth Step: Cook Until Tender Partially cover the pan and simmer on low heat for 15-20 minutes until the chicken is tender and fully cooked (internal temperature should reach 165°F or 74°C). The gravy should be thick and rich.

Seventh Step: Add Vegetables and Finish In a separate pan, heat 1 tablespoon butter or ghee over high flame. Stir-fry ½ cup cubed onions and ½ cup green bell peppers until slightly blistered but still crunchy (2-3 minutes). Add this to the cooked chicken along with 1 teaspoon kasuri methi (dried fenugreek leaves). Stir gently and adjust salt if needed.

Final Step: Add Cream or Yogurt and Garnish Temper 3 tablespoons heavy cream or plain yogurt by mixing with some hot gravy first, then stir into the curry along with cashew puree (if using). Simmer gently for 2-3 minutes without overcooking the bell peppers. Garnish with chopped coriander leaves, ginger juliennes, and sliced green chilies. Serve hot with chapati, naan, or basmati rice for an authentic experience.