Easy Chicken Jalfrezi Style (Print Version)

# Ingredients:

01 - 1/2 cup warm water
02 - 1/4 cup fresh coriander, chopped up small
03 - 2 green chilies, split open
04 - 2 tablespoons tomato ketchup
05 - 1 large tomato, minced
06 - 1 tablespoon ginger, chopped fine
07 - 1 tablespoon garlic, chopped fine
08 - 1 large onion, chopped fine
09 - 3 tablespoons sunflower oil
10 - 1 tablespoon butter
11 - 1 medium onion, cut into pieces
12 - 1 medium red bell pepper, chopped into chunks
13 - 1 medium green bell pepper, chopped into pieces
14 - 500 grams chicken breast, boneless and skinless, diced

→ Dry Spices

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

# Instructions:

01 - Sprinkle in garam masala, coriander, and maybe kasuri methi if you want. Mix it all together, and serve it up nice and hot.
02 - Pop in the slit green chilies, fried onions, and bell peppers. Give it a mix. Toss the lid on and let it all cook on low till the chicken’s super soft.
03 - Slide the browned chicken back in. Cook and stir for another minute or two on a medium flame, then pour in that half cup of warm water. Let everything simmer together.
04 - Drop in the chopped tomatoes and a pinch of salt. Cook till the tomatoes break down and turn soft. Mix in the ketchup till it’s all blended.
05 - Add the last bit of oil and butter to your pot. Stir in ginger, garlic, and the chopped onion. Let soften for a couple minutes. Next, toss in chili powder, turmeric, black pepper, ground cumin, and coriander. Splash in some water to keep things from burning and cook for a moment till it smells awesome.
06 - Heat up a spoonful of oil in your pot. Throw in the chicken pieces, fry for a minute, then add a pinch of salt, a dash of turmeric, and some chili powder. Stir everything for four or five minutes until nicely coated and golden. Move it out to a plate for now.
07 - Start with a teaspoon of oil in your heated skillet. Toss in the cubes of green and red bell pepper and onion. Cook them on medium-high for a couple mins till they look a little golden. Take them out and keep them close by.

# Notes:

01 - Browning chicken early lets it hold its juiciness once you add the sauce.
02 - Toss in the veggies at the end so they stay crisp and keep their color.
03 - If you want more or less heat, just change how much chili or chilies you use.

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