Chicken Jalfrezi

Ingredients

• 1.5 lbs boneless chicken thighs, cut into strips
• 1 tbsp lemon juice
• 1 tsp chili powder
• 1/2 tsp salt
• 3 tbsp vegetable oil or ghee
• 1 onion, sliced into wedges
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 2 tomatoes, cut into wedges
• 1 tbsp ginger-garlic paste
• 2 green chilies, sliced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 tsp Kashmiri chili powder
• 1 tsp garam masala
• 1 tsp kasuri methi (dried fenugreek leaves), crushed
• 2 tbsp chopped fresh coriander

Before you cook

• Toss the chicken strips with the lemon juice, chili powder and salt, then set aside for 15 minutes.
• Cut the onion into wedges and the peppers and tomatoes into similarly sized pieces so they cook evenly.
• Crush the kasuri methi between your fingers to release its aroma.

Steps

1. Heat 2 tablespoons of the oil in a wide pan or wok over high heat.
2. Add the marinated chicken and stir-fry for 6 minutes until mostly cooked through, then remove it to a plate.
3. Add the remaining oil to the same pan and heat it over high heat.
4. Add the onion wedges and stir-fry for 2 minutes until just starting to soften.
5. Add the ginger-garlic paste and green chilies and stir-fry for 1 minute.
6. Add the cumin, coriander, turmeric and Kashmiri chili powder and stir-fry for 30 seconds.
7. Add the bell peppers and stir-fry for 3 minutes, keeping them crisp.
8. Return the chicken to the pan and toss everything together.
9. Add the tomato wedges and cook for 3 minutes, tossing gently so they soften but keep their shape.
10. Sprinkle in the garam masala and crushed kasuri methi and toss to combine.
11. Scatter over the fresh coriander and serve hot with rice or naan.