Chicken Jalfrezi (Print Version)

Juicy chicken and bell peppers tossed with bold Indian spices in a thick tomato mix for a bright, tasty dish.

# Ingredients:

01 - 500g chicken breast, cut into bite-sized chunks, no skin or bones
02 - 1 red bell pepper, diced into pieces
03 - 1 green bell pepper, diced into pieces
04 - 1 onion, diced into pieces
05 - 1 spoonful of butter
06 - 3 spoonfuls of sunflower oil
07 - 1 big onion, chopped finely
08 - 1 spoonful finely minced garlic
09 - 1 spoonful finely minced ginger
10 - 1 large tomato, diced finely
11 - 2 spoonfuls of ketchup
12 - 2 green chilies, sliced lengthwise
13 - 1/4 cup chopped coriander leaves for garnish
14 - 1/2 cup of hot water

→ Dry Spices

15 - 1 spoonful of ground cumin
16 - 1 spoonful of ground coriander
17 - 1 pinch of ground black pepper
18 - 1 small spoon of turmeric powder
19 - 1 small spoon of red chili powder
20 - 1/2 teaspoon of garam masala
21 - 1/2 spoon kasuri methi (dried fenugreek), optional

# Steps:

01 - In a pot, warm up 1 spoonful of oil. Toss in onion chunks, red bell pepper, and green bell pepper cubes. Stir for about 2 minutes on medium-high heat until they're slightly golden. Take them out and put them aside.
02 - Add a spoonful of oil to the same pot. Toss in the chicken and stir for about a minute on medium-high heat. Sprinkle with salt, 1 pinch of chili powder, and 1 small spoon turmeric. Keep stirring for 4-5 minutes until the chicken is golden and spiced. Remove and set aside.
03 - Melt butter with the rest of the oil in the pot. Add chopped ginger, garlic, and onion. Let the onion soften while stirring for 2 minutes over medium heat. Add in the ground spices—cumin, coriander, turmeric, black pepper, and chili powder. Mix quickly, adding a splash of water to stop it from burning.
04 - Pour in the tomato pieces along with a pinch of salt. Cook them down till they're soft and turn into a paste. Add ketchup and combine well.
05 - Put the chicken chunks back into the pot. Combine everything and cook it for another 1-2 minutes. Pour in 1/2 cup of hot water, then bring everything to a simmer.
06 - Put the cooked vegetables and sliced chilies into the pot. Stir to mix, then cover and cook gently over low heat until the chicken is completely cooked through.
07 - Switch off the heat. Sprinkle garam masala, fresh coriander leaves, and kasuri methi (if you've got it). Mix briefly and serve it warm.

# Notes:

01 - Cooking the chicken before adding it to the sauce keeps it juicy and tender.
02 - Tossing in veggies last helps them stay colorful, crisp, and healthy.
03 - Dial back or up the chilies and chili powder to get your spice just right.

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