Marinate the chicken pieces with salt, turmeric, ginger-garlic paste and curd for 2-3 hours. Add the tandoori masala and rub it all over the chicken pieces along with a little oil.
Skewer the chicken pieces and put inside a pre-heated oven. Bake for 20 mins at 200 degrees. Keep turning at intervals. Remove from oven and keep aside.
Heat 3 tsp oil in a wok. Add the chopped onion, tomato, garlic cloves, coriander seeds, cloves, cinnamon and cardamon. Stir fry till onions turn translucent. Add the kasuri methi and a little salt at this stage
Remove the fried onion and other ingredients from wok and transfer to a mixer jar. Grind into a smooth paste and keep aside.
Heat 1 oil in a wok. Add the turmeric powder followed by onion-tomato paste and stir fry for 2 mins. Add ginger garlic paste and fry the masala for 5-6 minutes.
Add the roasted chicken pieces along with Kashmiri lal mirch powder and cumin powder to the same wok. Mix well and stir fry for 3-4 mins.
Add 2 1/2 cups water of boiled water along with salt to the wok and bring the contents to a slow boil. Cover with lid and allow to simmer for 10-15 mins. Add the garam masala, cream and butter along with the capsicum pieces.
Mix well. Cover with lid and cook for 4-5 mins on a low flame. Remove from fire and garnish with coriander leaves.
Serve hot with Basmati rice/tandoori rotis/rumali rotis.