Step 1

Heat half of the oil in a pan over medium high heat. When visibly hot, stir in the chopped onion and fry for about 5 minutes or until soft and translucent.

Step 2

Stir in the garlic and ginger paste and fry for another 30 seconds. Then add the ground spices and half of the tomato paste and water blend. Bring to a simmer and then add 125ml ()1/2 cup) water or unsalted chicken stock. Take off the heat and allow to cool some.

Step 3

Blend this sauce until smooth and set aside.

Step 4

Wipe the pan clean. No need to make it spotless! Then add the remaining oil over medium high heat. Stir in the mustard seeds and when they begin to crackle, add the curry leaves. Fry for about 30 seconds until fragrant.

Step 5

Now add the thinly sliced onion and bell peppers. Fry this all until the vegetables are about 70% cooked through. Then add the chicken tikka or raw chicken. Note that if you are using raw chicken, you might need to add more liquid to help it cook through.

Step 6

Stir in the blended sauce. It may be a bit too thick so add more water or stock if needed. Generally speaking, if your sauce is too thick, add more water or stock. If too runny, just cook it down until you are happy with the consistency.

Step 7

Pour in the tomatoes and push them right into the sauce.

Step 8

Once you are happy with how it all looks, sprinkle in the kasoori methi by rubbing it between your fingers. Then add the chopped coriander (cilantro) and season with salt to taste.

Step 9

Serve with the quartered limes which you can squeeze and drizzle over the curry to taste at the table.