Dry roast the ingredients listed under 'to roast & grind' to golden brown then grind it to a semi coarse powder, Set aside.
Heat a pan add a tsp of oil and toast capsicum until crispy(this step is purely optional)...dont let it brown, set aside.
Clean chicken , wash it well then add half of roasted powder along with ginger garlic paste, salt, lemon juice turmeric powder and marinate it and set aside.
Heat a kadai / pan with oil - add the items listed under 'to temper' then add onion, ginger garlic paste let it slightly brown. Then add tomato puree along with remaining roasted powder.
Mix well and let it cook till raw smell of tomato and masalas leave. Add required salt...
Then add chicken pieces and saute for 3mins until the raw texture of chicken changes.
Add little water say 1/2 cup , cook covered for 10-12 mins until chicken pieces turn soft or pressure cook for 4-5 whistles.
Allow water to reduce and let oil sepearate, at this stage add toasted capsicum give a quick stir.
Let it cook in medium flame for 3mins for capsicum and chicken to blend well and the masala to coat well.
Finally garnish with coriander leaves and switch off.
Serve Kadai Chicken hot with steamed rice or with rotis!