Kadai Chicken

Method

1. 1Dry-roast coriander, red chillies, cumin and pepper; cool and crush coarsely with a stone or rolling pin.
2. 2Heat oil in a wok, brown quickly chicken in batches over high heat — caramelisation builds the flavour.
3. 3Remove chicken, fry onions and capsicum cubes till charred at edges but still crunchy — pull out.
4. 4Add ginger-garlic, then tomato puree with kadhai masala and salt; cook till oil separates — 7 minutes.
5. 5Return chicken, gently bubble 15 minutes covered, then add vegetables back and toss 2 minutes.
6. 6Crush kasuri methi over, finish with garam masala and a swirl of ghee — serve popping.