Marinate the chicken pieces in the turmeric and chilli powder

While the chicken is marinating, heat a non stick pan, and add all the ingredients of the kadai masala excluding the fenugreek leaves and roast for a few minutes. When everything is well roasted, add the dry fenugreek leaves, give it a stir and remove from the heat

Give it a few minutes to cool, then grind into a coarse powder and set aside

Heat some oil in a deep pot and add the cumin seeds and onions and saute for a few minutes until the onions are almost soft

Next add the ginger and garlic paste and cook until it gets aromatic and the raw smell disappears. Add the tomatoes and cook for 5mins on medium low

Add 1/2 of the kadai masala and continue cooking for a couple of minutes

Then add the marinated chicken pieces, the rest of the kadai masala and 3/4 cup water, salt and cook until the chicken is  almost fully cooked. I put a lid on the pot and cooked the chicken on medium low

When the chicken is 75% done, I added the diced capsicum and allowed it to finish cooking

Once done, transfer to a serving dish and garnish with freshly chopped cilantro

This chicken dish goes great with rice or roti!