Kadai Chicken is a famous North Indian dish where Chicken is marinated and cooked with freshly ground spices. Adding green pepper/Capsicum gives it a distinct taste. The dish is cooked in a kadai/wok a wide pan.

Preparation Time: 15 minutes 
Cook Time: 20 minutes 
Serves: 4
For Kadai Masala:
Coriander seeds: 1 tablespoon
Whole black pepper: 1 teaspoon 
Fennel seeds: 1/2 teaspoon 
Kasoori methi/dry fenugreek leaves: 1/2 teaspoon 
Cinnamon: 2″ stick 
Dry red chilies: 5
Jeera/Cumin seeds: 1/2 teaspoon 
For Marinate:
Chicken: 750 gms
Kadai Masala: 1/2 of the powder 
Ginger garlic paste: 1 tablespoon
Salt to taste 
For Tempering:
Cloves: 5
Elachi/Green cardamom: 2
Bay leaves: 2
Tomato: 1 large puréed or if using store bought, 1/4 cup 
Water: 1/2 cup  
Onion : 2 small sliced
Turmeric: 1 teaspoon 
Cilantro/coriander leaves: 1/4 cup 
Take all ingredients listed under Kadai Masala, dry roast them for 2 minutes. Turn off the stove, cool the spices off a little and grind them into a coarse powder.
Take all the ingredients listed for marinate, mix well and marinade the chicken in the refrigerator for 30 minutes.
Heat oil in a wok, add the ingredients listed under for tempering and fry for 1 minute. Add onions, turmeric and sauté till they turn translucent. Add tomato purée and cook for 3 minutes. Add the rest of Kadai masala and cook for 1 minute. 
Add the chicken, mix well and fry for 3 minutes. Add 1/2 cup of water and close lid and cook for 10-12 minutes until the chicken is done. 
Add green capsicum and cook for 2 minutes. Turn off the stove and garnish with cilantro.
Serve hot with roti, naan or rice.