Chicken Jalfrezi (Print Version)

# Ingredients:

01 - 500 grams skinless chicken breast, cubed
02 - 1 medium red bell pepper, diced
03 - 1 medium green bell pepper, diced
04 - 1 medium onion, diced
05 - 3 tablespoons cooking oil
06 - 1 tablespoon butter
07 - 1 large onion, minced
08 - 1 tablespoon finely minced ginger
09 - 1 tablespoon finely minced garlic
10 - 1 large tomato, minced
11 - 2 tablespoons ketchup
12 - 2 green chilies, split in half
13 - 1/4 cup chopped fresh cilantro
14 - 1/2 cup hot water

→ Dry Spices

15 - 1 teaspoon cumin powder
16 - 1 teaspoon coriander powder
17 - 1/4 teaspoon black pepper powder
18 - 1 teaspoon red chili powder
19 - 1 teaspoon turmeric powder
20 - 1/2 teaspoon fenugreek leaves (kasuri methi), optional
21 - 1/2 teaspoon garam masala

# Instructions:

01 - In a heated pan, use 1 teaspoon of oil to lightly fry the diced green and red peppers with the onions for two minutes on medium-high heat, stirring often. Set them aside once they're slightly colored.
02 - Using the same pan, heat 1 tablespoon of oil. Fry the chicken for about a minute, then mix in a pinch of salt, turmeric, and chili powder. Toss for 4-5 minutes till the chicken is coated and cooked through. Move it to a plate and keep aside.
03 - Melt butter with the rest of the oil in the same pan. Add the ginger, garlic, and minced onion. Fry gently for around two minutes until softened. Sprinkle the cumin, coriander, chili powder, turmeric, and black pepper. Add a splash of water and cook briefly to avoid burning while letting the flavors bloom.
04 - Add the tomatoes and a bit of salt. Mix everything and cook until the tomatoes break down into a thick sauce. Stir in the ketchup and combine well.
05 - Put the chicken back into the pan. Cook it for another 1-2 minutes on medium while stirring, then pour in the hot water and let it gently simmer.
06 - Add the cooked peppers, onion, and green chilies to the chicken. Stir, cover the pan, and simmer over low heat until the chicken is fully tender.
07 - Turn off the stove, sprinkle the garam masala, chopped cilantro, and fenugreek leaves on top (if using). Give everything a stir and serve while hot.

# Notes:

01 - Pre-cooking the chicken locks in moisture, keeping it soft as it finishes in the sauce.
02 - Adding the vegetables at the end keeps their crunch, vibrant colors, and nutrients.
03 - Adjust the amount of chilies or chili powder to suit your spice preference.

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