In a small pan over medium heat, dry-roast the coriander seeds, cumin seeds, and dried red chilies for 1 to 2 minutes until fragrant. Transfer them to a mortar and pestle and grind into a coarse powder.

Heat the cooking oil in a kadai or wok over medium heat. Add the chopped onion and sauté for 5 to 6 minutes until light golden brown. Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.

Add the chopped tomatoes, Kashmiri red chili powder, turmeric powder, and salt. Cook for 6 to 8 minutes, stirring occasionally, until the tomatoes soften and oil begins to separate from the edges of the masala.

Add the chicken pieces and the freshly ground kadai spice blend to the pan. Toss well to coat the chicken in the masala and cook for 5 minutes until the chicken changes color on the outside.

Pour in 1/2 cup of water, stir well, and bring to a simmer. Cover the pan and cook over medium-low heat for 12 to 15 minutes, stirring occasionally, until the chicken is tender and reaches an internal temperature of 74°C / 165°F at the thickest piece.

Remove the lid, add the cubed bell peppers, and cook uncovered for 3 to 4 minutes until the peppers are tender-crisp. Crush the kasuri methi between your palms and stir it into the curry along with any remaining pan juices. Turn off the heat and serve hot.