Heat a frying pan over low heat. Add coriander seeds, cumin seeds, fenugreek seeds, black peppercorns and red chilies. Fry, stirring constantly, for 2-3 minutes or until the spices turn golden brown. Remove from heat. Leave to cool. Place all the cooled spices in a food processor and process to form coarse powder. Set aside.

Meanwhile, heat ghee and oil in a kadai or frypan over medium heat. Add onion, and sauté, stirring occasionally, for 2-3 minutes or until lightly browned. Add ginger and garlic. Sauté, stirring constantly, for 1 minute or until aromatic. Add half of spice powder. Sauté, stirring constantly, for another minute or until fragrant.

Add tomatoes. Season with salt. Sauté, stirring occasionally, for 3-4 minutes or until they soften. Add chicken and coriander (cilantro) leaves. Stir to combine. Add water and bring to a simmer. Cook, covered, stirring occasionally, for 6-8 minutes or until chicken pieces are nearly cooked.

Add remaining spice powder, garam masala and bell peppers (capsicum). Cook, covered, for 3-4 minutes or until chicken is very tender. Remove from heat. Garnish with coriander (cilantro) leaves.

Serve with roti, paratha, naan or rice.