Kadai Chicken

Recipe: Ingredients:
Chicken - 10 small pieces(with bone)
Big Onion - 1 finely chopped
Green Capsicum - 3 tbsp chopped into bite sized pieces
Ginger Garlic paste - 1 tsp + 1/2 tsp
Turmeric powder - a generous pinch
Lemon juice - 1 tsp
Tomatoes - 2 big or pureed
Fresh Coriander leaves - 1 tbsp chopped finely
Salt - to taste
To temper: 
Oil - 1 tbsp
Bayleaf - 1/2
Cloves - 2
Cardamom - 1
To roast and grind to a dry powder: 
Coriander seeds - 2 tsp
Pepper corns - 1 tsp
Jeera - 1/2 tsp
Dry Red Chilli -3
Cinnamon - 1.4 inch piece

Method:
Dry roast the Coriander seeds - 2 tsp Pepper corns - 1 tsp Jeera - 1/2 tsp Dry Red Chilli -3Cinnamon - 1.4 inch piece to golden brown then grind it to a semi coarse powder,Set aside. Heat a pan add a tsp of oil and toast capsicum until crispy(this step is purely optional)...dont let it brown, set aside. Clean chicken , wash it well then add half of roasted powder along with ginger garlic paste,salt, lemon juice turmeric powder and marinate it and set aside. Heat a kadai / pan with Oil - 1 tbsp add Bayleaf - 1/2 Cloves - 2 Cardamom - 1then add onion,ginger garlic paste let it slightly brown.Then add tomato puree along with remaining roasted powder Mix well and let it cook till raw smell of tomato and masalas leave.Add required salt...Then add chicken pieces and saute for 3mins until the raw texture of chicken changes.Add little water say 1/2 cup , cook covered for 10-12 mins until chicken pieces turn soft or pressure cook for 4-5 whistles Allow water to reduce and let oil sepearate, at this stage add toasted capsicum give a quick stir. Let it cook in medium flame for 3mins for capsicum and chicken to blend well and the masala to coat well.Finally garnish with coriander leaves and switch off.