PREPARATION

1. Take a pan, add 1 1/2 tablespoons coriander seeds, 4 dry red chili and roast for 3 - 5 minutes or until it turns golden brown in color.

2. Transfer this into a blender and blend it into a fine powder.

3. Keep aside.

4. Heat 1 tablespoon oil in a pan, add 80 grams onions, 115 grams bell pepper and salt for 5 - 7 minutes or until it turns golden brown in color.

5. Remove it from heat and keep aside.

6. Take 550 grams chicken breast and cut it into pieces. Keep aside.

7. Heat 50 milliliters oil in a heavy skillet, add 1/2 teaspoon cumin, 1 dry red chili and stir well.

8. Add 100 grams onions and fry till translucent.

9. Add 2 teaspoons ginger garlic paste and saute for 2 - 3 minutes.

10. Then, add 550 grams chicken breast and mix it well.

11. Cover it with lid and cook for about 5 -7 minutes on medium heat.

12. Open the lid and stir well.

13. Add the blended kadai masala, 1/2 teaspoon red chili and mix it well.

14. Now, add 250 grams tomato puree and mix it again.

15. Cook for 5 - 7 minutes on medium heat.

16. Add 70 grams yogurt and mix it well.

17. Cover it with lid and cook for 10 - 15 minutes on medium heat.

18. Open the lid, add 2 tablespoons cashew paste, 1 teaspoon salt and mix it well.

19. Then, add the cooked bell pepper and onions.

20. Mix it well.

21. Now, add 2 tablespoons fresh cream, 1 teaspoon dry fenugreek and mix it again.

22. Cook for another 3 - 5 minutes.

23. Garnish with coriander.

24. Serve hot with roti, naan or rice.