Apply the turmeric (½ tsp), ginger and garlic pastes along with some salt to the chicken. Leave it to marinate for at least 30 minutes
Grind the onion, garlic, ginger and chilis to a smooth paste
Heat the mustard oil or ghee in a shallow cooking pot. Add the cumin seeds, dried chilis and bay leaves
When well roasted, add the onion mixture paste and fry until the raw smell goes off. This may take about 5-7 minutes
Next add the tomatoes and all the spice powders (except for the garam masala). Cook until you see oil leaving the sides of the pan
Now add the marinated chicken pieces and cook on high heat until no longer pink
Once done, add the capsicum slices, 2 cups of water and adjust the salt at this point. Cover and cook until the chicken is tender
Switch the flame off and add the kasuri methi, garam masala and coriander leaves. Let this sit covered for 5 minutes
Serve the yummy dhaba style chicken curry with rice and/or parathas. Enjoy!
