Kadai chicken (Kadai murgh)

1. In a dry frying pan toast the coriander seeds, dried chillies and cumin seeds over medium heat for 2-3 minutes until fragrant; cool and grind coarsely in a mortar or grinder: this is the kadai masala.

2. Cut the chicken into 3-4 cm pieces. Deseed the peppers and cut into large squares; finely chop one onion and separate the other into large petals.

3. Heat the oil in a wok-like kadai or wide frying pan and fry the chopped onion for 8 minutes until golden brown, then the grated ginger and crushed garlic for 1 minute.

4. Add the diced tomatoes, two thirds of the kadai masala and the salt and cook for 6-8 minutes until the tomatoes break down and the oil separates.

5. Add the chicken, toss over high heat for 3 minutes, then pour in the water and simmer covered for 12 minutes. Add the peppers and onion petals and stir-fry uncovered for another 4-5 minutes: they should stay crunchy.

6. Sprinkle with the remaining kadai masala, the garam masala and the crumbled dried fenugreek leaves and serve with naan or roti.

Tip: A kadai is the deep, two-handled Indian iron pan the dish is cooked in. The secret is freshly toasted, coarsely ground coriander seed: it makes the dish rustic and fragrant.