In a small bowl mix together –
1/2 tsp. salt, 1 tsp. each turmeric, ginger, coriander, 2 tsp. garlic powder.
In a large stockpot, in a little olive oil over medium high heat, brown 4 bone-in skin-on chicken thighs, skin side down until skin is crisp. Turn and brown the other side. Remove the 4 chicken thighs to a plate.
In the same stockpot, brown 2 medium onions, rough chopped. Add 1 large red, yellow or orange bell pepper and 2 jalapeño peppers, seeded and sliced. Brown. Sprinkle with a little of the spice mixture and stir. Add back the chicken thighs with juices to the pot. Sprinkle a little more of the spice mixture on the thighs. Add 1 can San Marzano whole tomatoes, chopped with juice. Sprinkle the rest of the spice mixture and stir. Cover and simmer.
In a small fry pan, on medium high, heat 3 tbs. olive oil and add 1 tbs. sesame seeds, 1 tsp. each cardamom, cayenne, cinnamon and 1/4 tsp. ground cloves. Stir together until forms thick paste. Add to the stock pot and stir. Deglaze the fry pan with a little chicken broth and add to the stockpot. Stir everything together while bringing to a boil. Cover and simmer for 1 1/2 hours.
Add 1-2 cups cauliflower florets to the stockpot. Stir. Simmer for another hour. Add 1 cup thawed frozen peas. Stir. Simmer for another 15 minutes uncovered.
Serve with rice and chutneys.