In a pan, add oil. once the oil is hot, add whole garam masala, whole red chillies(2 nos) + onion (1 large) +salt and turmeric pdr. Once the onion is sauted well, add ginger garlic paste and saute till the raw smell leaves. Then add the chicken pieces and cook closed on medium flame for 15 mins. Then add kadaai masala and for some coloring add kashmiri chilli (a tsp). Cook for 5 more minutes and then add tomato puree (2 large). Mix it well and cook open on medium flame for 10 to 15 more minutes. The tomato should get nicely cooked. Now add slices of capsicum (bell pepper) and onion to this curry. Cook till the capsicum tastes gets into the curry. Adjust salt. Add crushed kasthuri methi, leftover kadaai masala and garnish with some coriander leaves.
Kadaai masala: Dry roast and grind to powder
Coriander seeds - 1 tbsp
Peppercorns - 1/2 tbsp
Cumin seeds - 1 tsp
Red Chillies - 8 nos
Fennel seeds - 1 tsp
Fenugreek leaves - add this at the last stage of roast and switch off immediately