Step-by-Step Instructions

1. 1.Prepare the Ingredients

   Pre-cook the chicken by boiling it in base gravy for 10 minutes. Chop the onion, green pepper, and red pepper into large chunks or 'petals'. Blanch these vegetables in boiling water to soften them. Slice the green chillies lengthwise. Mix the tomato puree with a little water to make it pourable.

2. 2.Fry Aromatics and Spices

   Heat 4 tbsp of vegetable oil in a wok or deep-sided aluminum pan over high heat. Add the garlic and ginger paste and fry for about 20 seconds, stirring constantly. Add the curry powder, chili powder, and tandoori masala powder. Fry for another 5-10 seconds, being careful not to burn the spices.

3. 3.Add Pastes and Vegetables

   Pour in the thinned tomato puree and mix well. Add the blanched onion and peppers, followed by the special red sauce. Stir everything together, adding a small splash of base gravy if needed to prevent sticking.

4. 4.Incorporate Chicken and Chillies

   Add the sliced green chillies and the pre-cooked chicken cubes to the pan. Stir well to coat everything in the sauce. Add the optional Naga chili paste for extra heat and flavor.

5. 5.Add Base Gravy and Simmer

   Add a large ladle (about 150ml) of hot base gravy to the pan and stir vigorously. As the sauce begins to thicken, add the salt and crush the kasuri methi between your palms into the curry. Add another ladle of base gravy.

6. 6.Final Cook and Garnish

   Add the chopped fresh coriander and the fresh tomato segments. Continue to cook for another 2-3 minutes, stirring and scraping the caramelized sauce from the sides of the pan back into the curry. The curry is ready when the oil starts to separate and small craters form on the surface.

7. 7.Plate and Serve

   Once the curry has reached your desired consistency, transfer it to a serving dish or takeaway container. Garnish with a final sprinkle of fresh coriander and serve immediately.