Marinate chicken by mixing together chicken, curd, ginger garlic paste, turmeric, salt, chilli powder
On a low flame, dry roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, dry red chillies for 2-3 minutes until fragrant
Heat mustard oil in a kadai and add whole spices - bay leaf, peppercorns, cinnamon and jeera
Once the jeera starts spluttering, add onions and saute for a minute or two
.Then add ginger garlic paste, turmeric powder, chilli powder, coriander powder, jeera powder and 2 tbsp of the karahi masala
Add salt, julienned ginger and chopped garlic and saute on high heat for a minute
Then add the tomato puree and mix well. Cook the tomato puree for two minutes on high heat till it starts leaving oil on the sides
Stir fry the chicken for 2-3 minutes on high heat to roast the chicken and cook the curd. Add ½-¾ cup water
Cover and cook on low for 25 minutes
In another pan, heat ghee and add whole red chillies, sambar onions and capsicum and stir fry on high for 2-3 minutes
Stir fry till the onions and capsicum look blistered. High heat cooking adds smokiness
Once the chicken has been simmering for 25 minutes, add the roasted onions and capsicum to the chicken and mix well
Add garam masala, kasuri methi and butter and cook for another 5 minutes
Add chopped coriander and turn off the flame. Let this sit for 10 minutes before serving