Mix the spices, salt, ginger, garlic, tomatoes and yoghurt together in a large bowl. Add the chicken pieces and toss well to coat. Marinate in the refrigerator for 30 to 60 minutes.
Melt the butter in a large frying pan over medium heat. Add the capsicums and onion and cook, stirring, until the onion softens. Add the chicken mixture and cook, stirring, 5 to 10 minutes or until the chicken changes colour.
Increase heat to medium-high and stir in the cream and coriander. Cook until mixture just begins to boil, stirring continuously. Serve immediately.
Ok I decided I wanted to use fresh chilli instead of dried, I tasted the chilli and found it was really hot so I only put half of it in the dish, then when it was made I couldnt taste any heat at all! Next time I will try the dried. The other drama I found was that at the end of cooking, the sauce seemed too thin, so I thickend it with a little cornflour. This might of been because I forgot to deseed the tomatos as the recipe stated which probably produced more juice. I also thought while I was eating it that I would have liked more flavour and thought that I would add more spices, maybe half again what the recipe called for, but... when I ate the leftovers the next day the flavours were much fuller. Will definitely make this again and follow the recipe precisely! This was tasty tasty tasty! Thanks - 15 Mar 2010