On medium low heat, dry roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies until aromatic and browned.
To make a powder, cool the roasted spices and ground them.
In a pan, melt the ghee or heat oil.
Add cumin seeds and allow them to crackle.
Tip in chopped onions and fry them.
Fry the onion until light brown in colour.
Add slit green chilli.
Now add turmeric powder and mix.
Add freshly pureed ginger, garlic, tomato.
Cook on high heat for 5 minutes then add freshly ground kadai masala.
Add 2 tablespoons of water and cook the masala
Next add in chicken .
Cook chicken and masala for a few minutes.
To the pan add 1 cup of water and salt to taste.
Add fresh cream and mix the gravy nicely.
Reduce the heat to low and cook the chicken until it is almost done.
Cook for another 2-3 minutes after adding the capsicum, onion cubes, butter and freshly crushed kasuri methi.
Mix the gravy and serve immediately.