Cut 2 onions and separate the layers. Cut the bell pepper into large pieces. Make a paste with 1 onion, ginger, and garlic. Finely chop the remaining onion.

Marinate the chicken with 1 teaspoon red chili powder, 1/2 teaspoon turmeric, salt as needed, and 1 teaspoon oil. Set aside for 10 minutes.

Make a tomato paste. Lightly roast the whole spices (coriander seeds, black peppercorns, both cardamoms, bay leaves, whole dried red chilies, cinnamon stick, and cloves), then crush them coarsely.

Heat a wok (kadai) on high heat and add oil. When the oil starts to smoke, fry the marinated chicken pieces and set them aside. Lower the heat to medium, add the finely chopped onion to the oil, and cook until golden. Add cumin seeds, then the ginger-garlic-onion paste, and sauté. Add the tomato paste and cook for 2 minutes. Add all the ground spices and sauté until the oil separates from the masala.

After 5 minutes, add the yogurt and sauté. Then add the bell pepper, onion layers, and green chilies. Cover and cook. After a short while, add the chicken masala, mix well, and your Kadai Chicken is ready. Turn off the heat and serve with roti or rice.