Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Use an aluminum or stainless steel pan (not non-stick) so the base gravy can stick and caramelize on the sides, which adds a lot of flavor.

• Blanch the onions and peppers in boiling water beforehand to soften them, allowing them to cook much faster in the final dish.

• If the curry starts to cook too quickly or burn, lift the pan off the heat or turn the flame down to regain control.

• For an even more authentic and flavorful curry, use pre-cooked chicken tikka instead of plain pre-cooked chicken.

• Keep your base gravy thin and hot for the best results when cooking.

• The Naga chili paste is optional; omit it for a milder version of the dish.

• Use pre-cooked chicken tikka for a smokier, more complex flavor.