1.  In a pan, take 1 tsp of black peppercorns, 2 tsp of coriander seeds, 1 tsp of cumin seeds, six red chilies, and roast for 30 seconds. 

2. Add 2 Tbsp of Kasoori methi at the end and quickly saute for 10 seconds. Transfer all the ingredients to a spice jar or a blender and make a coarse powder.

3. Take 2 lb of chicken with bone, add salt, turmeric, and the freshly made Kadai masala powder. Mix everything well.

4. Add 2 tsp of oil and mix everything to marinate in the fridge for about 1 hour. 

5. Take four tomatoes and make a fine puree with 1/2 cup water.

6. Take 2 Tbsp of oil in a 3-quart pan, add bay leaves, 1/2 tsp cumin seeds, 1/2 tsp whole black peppercorns.

7. Add 1 Tbsp of ginger and garlic and saute for few minutes until the ginger and garlic are cooked.

8. Add one big onion finely diced ( 1 1/2 cups). Caramelize the onions.

9. Add marinated chicken pieces, and saute for five minutes.

10. Add the tomato puree to sauteed chicken. Mix well. Cover and cook for about 15 minutes. 

11. Add diced onions and red bell peppers. Mix the veggies with the chicken.

12. Add 1/4 cup of heavy cream and cook for five minutes.  Add 1/2 cup of cilantro and serve warm with rice or roti.