For the Kadhai Murgh:
750 g chicken (bone-in chicken cut in 1.5-inch pieces)
10 g ginger-garlic paste (5g ginger + 5g garlic)
5 g red chili powder
5 g salt
5 g lemon juice
15 g Ghee
2 black cardamom
2 bay leaves
1 white onion, finely-chopped
1-inch ginger, finely-chopped
5 to 6 cloves garlic, finely-chopped
1 tomato, finely-chopped
4 to 5 green chilies, vertically slit into half
50 g yogurt
100 ml water
50 g green bell pepper, medium-diced
2 g turmeric powder
3 g Garam Masala
30 ml fresh cream
For the Kadhai Murgh spice mix:
5 g coriander seeds
3 g cumin seeds
3 g fennel seeds
3 g black peppercorns
2 to 3 dried red chilies
Serve the Kadhai Murgh piping hot and garnish with a few sprigs of coriander.