Melt the ghee in a saucepan over medium heat, add the cumin seeds, cardamom and bay leaf and toast until the cumin crackles. Stir in the turmeric for 10 seconds, add the rice and stir to coat every grain. Add the salt and water and bring to a boil, then reduce to the lowest heat, put the lid on and cook for 12 minutes. Remove from the heat and leave to steam, lid on, for a further 10 minutes. Discard the bay leaf and cardamom and fluff with a fork.

While the rice cooks, heat the oil in a large, deep pan or pot over high heat until it just starts to smoke lightly. Sear the chicken in batches until deeply coloured on both sides, about 2-3 minutes per side, then set aside with its juices. It finishes cooking in the sauce.

In the same pan over high heat, adding the extra oil only if the pan is dry, stir-fry the onion and capsicum for 3-4 minutes until charred at the edges but still crisp. Set aside. Pour the deglazing water into the hot pan, scrape up all the browned bits from the base, then tip the liquid into a small bowl.

Reduce the heat to medium and add the neutral oil to the same pan. Add the cumin seeds and, once they crackle, the sliced onion. Cook for 8-10 minutes, stirring often, until deep golden. Add the ginger, garlic and green chillies and cook for 1 minute until fragrant.

Add the ground coriander, ground cumin, chilli powder and turmeric. Stir through the tomato paste for 1 minute, then add the diced tomatoes, the reserved deglazing liquid and salt. Cook for 6-8 minutes, stirring regularly, until the sauce is thick and the oil separates at the edges.

Return the chicken and its juices to the pan and simmer for 8-10 minutes, until cooked through and at least 74°C (165°F) in the centre. Stir through the charred vegetables and garam masala, then finish with the fresh coriander and kasoori methi (if using).

Divide the rice evenly between 5 containers and spoon the jalfrezi alongside. Garnish with additional chopped coriander (optional).