Take a kadai or a wok or a pan or a cooking utensil.
Add 2 tbsp oil into the kadai.
Add cumin seeds into it and let them splutter.
Add ginger garlic paste, saute for few minutes to get rid of raw smell.
Add the small cubes of onion into the oil.
Add small cubes of green capsicum into it.
Saute the onions and green capsicum for few minutes until they turn soft.
Add slit green chillies, saute them well.
Add the boiled chicken pieces into the kadai and roast the chicken well.
Add salt to taste, red chilli powder, turmeric powder, roasted coriander seeds powder.
Add garam masala powder, kali mirch powder, crushed kasoori methi.
Mix all the masala ingredients with the chicken well.
Cook them for few minutes until the masala starts releasing oil at the sides.
Add red food color mixed in some water.
Give a mix.
Add the tomato puree that has been made.
Give a mix.
Cook the tomato puree for 3-4 minutes on low flame until oil appears at the sides.
Add 2 cups of onion and kaju paste/puree into the chicken gravy.
Cook the masala for five to ten minutes on low flame.
Add around 1/2 to 3/4 cup of water into the gravy and mix.
Cook the gravy for five minutes.
Add the deseeded tomato cubes into the chicken gravy.
Give a mix and cook for 2-3 minutes.
Switch off the flame.
Serve hot hot kadai chicken in a kadai.
Garnish with malai or cream.
Add some butter from the top.
Also garnish with some freshly chopped coriander leaves and lemon wedges.
Serve hot with naan or roti.