To make the spice blend for Kadahi Chicken

1. In a sturdy pan, place 1 teaspoon of coriander seeds, 1 teaspoon of cumin seeds, 1 teaspoon of black pepper, and 5 dried red chilies.
2. Toast the mixture over low heat for 2 minutes.
3. Stir continuously to avoid burning. 
4. Once done, allow the spices to cool down to room temperature before grinding them into a coarse powder.

To make Karhai Chicken

1. In a Kadhai, heat 75ml of your preferred vegetable oil.
2. Place 1 kilogram of curry-cut chicken into the pan and sauté over high heat for 2 minutes.
3. While doing so, incorporate 2 teaspoons of salt, ensuring it is thoroughly mixed.
4. At this point, the chicken will change color to light pink.
   Remember to stir constantly to prevent sticking.
5. Next, add 7 or 8 whole, uncut tomatoes to the pan.
6. I personally used 7 fully ripe tomatoes.
7. Additionally, add 1 tablespoon of chopped ginger and 1 tablespoon of chopped garlic.
8. After giving everything a thorough mix, cover the pan with a lid and cook on a medium flame for 5 minutes to allow the tomatoes to soften.
9. Once the cooking time is complete, remove the lid.
10. You will notice that approximately 40% of the tomatoes have released their skins.
11. Use tongs to remove these skins one by one.
12. Give everything another mix and cover with the lid before cooking for an additional 5 minutes.
13. By this point, most of the tomatoes should have softened and their skins should be separated.
14. Remove any remaining skins using a spatula to press and mash the tomatoes.
15. Now, add 1 tablespoon of ginger paste and 1 tablespoon of garlic paste.
16. Additionally, incorporate 2 teaspoons of Karahi Chicken Masala.
17. Add 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1 teaspoon of turmeric powder, and 1 teaspoon of red chili powder.
18. Combine the chicken with spices, and allow the mixture to cook for 5 minutes, ensuring that the spices are thoroughly incorporated and the moisture is reduced.
19. Add chopped onion and chopped capsicum, giving the mixture a thorough stir.
20. I used 3 Onions and 1 Capsicum. Cook for 3 minutes.
21. Incorporate 200ml of plain yogurt, ensuring it is mixed in properly. Continue cooking for an additional 5 minutes on low heat, stirring occasionally.
22. At this point, the chicken will begin to release oil from the edges.
23. Adjust salt if needed.
24. Add 1 teaspoon of Karahi Chicken Masala and mix well, unless you prefer a milder spice level.
25. In some regions, green chili is used instead of capsicum or bell peppers.
26. Avoid overcooking the karahi chicken; it should be fully cooked within 20- 25 minutes.
27. The onion and capsicum should be cooked, but still retain some crunch.
28. Once cooked, transfer the Kadahi Chicken to a serving bowl.
29. Serve the Karai Chicken with your choice of Roti, Paratha, Naan, or any other preferred accompaniment.