Quick Chicken Jalfrezi (Printable Version)

# What You'll Need:

01 - 500 grams chicken breast without bones or skin, diced into chunks
02 - 1 medium green capsicum, chopped into squares
03 - 1 medium red capsicum, chopped into squares
04 - 1 medium onion, cut into chunks
05 - 1 tablespoon butter
06 - 3 tablespoons sunflower oil
07 - 1 large onion, minced
08 - 1 tablespoon minced garlic
09 - 1 tablespoon minced ginger
10 - 1 large tomato, diced small
11 - 2 tablespoons ketchup
12 - 2 green chilies, cut lengthwise
13 - 1/4 cup chopped fresh cilantro
14 - 1/2 cup hot water

→ Dry Spices

15 - 1 teaspoon coriander powder
16 - 1 teaspoon cumin powder
17 - 1/4 teaspoon black pepper powder
18 - 1 teaspoon turmeric powder
19 - 1 teaspoon red chili powder
20 - 1/2 teaspoon garam masala
21 - 1/2 teaspoon dried fenugreek leaves, if you have them

# Steps to Follow:

01 - Warm up 1 teaspoon oil in your pan. Toss in the chunky onion with green and red capsicum pieces. Cook them for 2 minutes on medium-high until they get a bit of color. Put them aside for now.
02 - Pour 1 tablespoon oil into the same pan. Drop in your chicken and stir for 1 minute on medium-high heat. Sprinkle with salt, 1/4 teaspoon turmeric, and 1/4 teaspoon chili powder. Keep cooking for 4-5 minutes till chicken browns and picks up the spice flavors. Move it to a plate.
03 - Put the rest of your oil and butter in the pan. Throw in the minced onion, garlic, and ginger. Cook for 1-2 minutes on medium till onion gets soft. Add the cumin, coriander, black pepper, turmeric, and chili powders. Splash in 1-2 tablespoons water and stir quickly so the spices release their smell without burning.
04 - Throw in the diced tomatoes with a pinch of salt. Cook until they break down and get mushy. Stir in the ketchup and mix it all up.
05 - Put the cooked chicken back in the pan. Cook together for 1-2 minutes on medium before adding your 1/2 cup hot water. Stir and let it bubble gently.
06 - Add your sliced green chilies and the cooked onion and capsicum mix. Stir everything together. Cover the pan and cook on low until chicken feels tender when you poke it.
07 - Turn off the stove. Scatter the garam masala, fresh cilantro, and dried fenugreek leaves (if you're using them) over everything. Give it a final stir and serve it while it's hot.

# Additional Tips:

01 - Cooking the chicken first keeps it juicy and stops it from drying out.
02 - Putting veggies in last helps them stay crunchy and colorful.
03 - You can make it milder or spicier by changing how much chili you use.

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