Step 1: Roast and Pound the Kadai Masala — Toast the coriander seeds, dry red chilies, black peppercorns, and cumin seeds in a dry skillet over medium heat for 2–3 minutes until fragrant. Pound to a coarse powder (not fine) in a mortar and pestle or spice grinder. Set aside.

Step 2: Char the Peppers and Onion Petals — Heat 2 tablespoons of oil in a large kadai or heavy wok over high heat. Add the bell pepper chunks and onion petals; toss 2–3 minutes until edges char and blister but vegetables stay crisp. Remove to a plate.

Step 3: Build the Gravy Base — In the same kadai, heat the oil or ghee over medium heat. Add the cumin seeds and sizzle 10 seconds. Add the chopped onion; cook 7–8 minutes until deeply golden. Stir in the ginger garlic paste; cook 1 minute. Pour in the tomato puree, Kashmiri red chili powder, turmeric, and 2 tablespoons of the freshly pounded kadai masala. Cook 8–10 minutes, stirring, until the masala darkens and oil glistens at the edges.

Step 4: Add the Chicken — Turn heat to medium-high. Add the chicken and salt; toss 3–4 minutes until seared. Lower heat, whisk in the yogurt a spoonful at a time (stirring constantly), then add the water. Cover and simmer 12–15 minutes until the chicken is cooked through (165°F / 74°C) and the gravy thickens.

Step 5: Finish with Peppers and Kasuri Methi — Uncover and stir in the remaining kadai masala, garam masala, and the charred peppers and onion petals. Simmer uncovered 4–5 minutes. Crush the kasuri methi between your palms and stir in with the ginger juliennes.

Step 6: Serve — Taste and adjust salt. Garnish with fresh cilantro and serve piping hot straight from the kadai with naan or tandoori roti.