Marinate chicken with the ingredient mentioned under marination. Refrigerate for couple ofhours.
Thaw marinated chicken. Once it comes to room temperature grill them in a hot griddle pan.
In batches,till they are almost done and look nicely charred. Keep them aside.
In a big pan add oil,once heated add ginger garlic and chilli paste. Saute for couple of minutes.
Add tomato purxe9e. cook till the the raw smell goes off and the oil starts to separate.
Add kadhai masala,garam masala and kashoori methi. cook for another 2-3 minutes.
Add grilled chicken pieces and onion chunks.Mix well and cook for 5 minutes.
Add capsicum and tomatoes. at this point if you want to add some water for gravy thenyou can add.( ideally this a dry or semi gravy dish,so add just couple of table spoons).Cover and let it cook till the chicken is done.
Before switching of the gas add lemon juice and coriander leaves.
Grilling of chicken is optional but grilled ones give a nice smoky flavour to the final dish.
Chicken can be replaced by paneer and vegetables for a veg option.
If you don't have kadhai masala,then it once oil is hot add one bay-leaf,crush together 1 greencardamom,2-3 cloves,small piece ofcinnamon stick, 1black cardamom and add to oil.while adding spices(in step 5) instead of kadhai masala add red chilli powder to taste(as we already have green chilli),½ tsp cumin powder,½ tsp coriander powder,¼ tsp fennel powder.
Saffron and Potato Flat Bread.
Place 1 cup of flour in to a bowl. Pour the boiling water over the flourand stir till smooth.Cover the bowl and let it sit for 30 minutes.
Meanwhile warm milk and add saffron to it.Let the saffron infuse in milk before adding other ingredients.
In a separate bowl whisk together potato flakes,half cup remaining flour,salt,sugar,yeast and oil.
Add the dry mixture to the flour paste and Knead until a smooth elastic dough is achieved.
The dough will be little sticky but can be easily handled with oiled hands.So add extra flour only ifnecessary.
Place the dough covered in an oiled bowl and let it rise for a hour or so.
Once the dough is doubled in volume,punch the air out by kneading it for a while.
Divide the dough to equal sized balls and let it rest for 15-20 minute covered.
Roll each dough to a circle ( the breads will puff once cooked,so keep the thickness in mind while rolling).
Heat a flat grid pan and cook the breads covered for 1 minute.flip them and cook for another minute uncoveredtill you see brown spots appearing on the bread.Store the breads stacked until served to keep them soft.