Chicken Jalfrezi

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INGREDIENTS

500g chicken fillets (cut in cubes)

½ tablespoon red ginger garlic masala 4 tablespoon double cream yoghurt Pinch turmeric powder ½ teaspoon chilli powder ½ teaspoon salt ½ teaspoon garam masala powder Sauce: 1 onion (sliced) 2 tablespoon oil ¼ teaspoon Methi (Fenugreek) seeds ½ teaspoon jeeroo (cumin) seeds ½ teaspoon rai (mustard) seeds 1 teaspoon kulunji (nigella) seeds 1 teaspoon ground garlic paste 1 teaspoon ground ginger paste 4 tomatoes (liquidized) 4 tablespoon tomato puree 1 teaspoon salt 1 teaspoon chilli powder 1 teaspoon dhana jeeroo powder Pinch turmeric powder 1 tablespoon Kasturi Methi (Fenugreek) leaves 1 tablespoon sugar ½ lemon (juiced) Garnish: Red/ green/ yellow peppers (sliced in rings/ strips) 2 tomatoes (diced) 1 onion (sliced in rings) Chopped dhania (coriander) Additional double cream yoghurt

METHOD

1. Marinate chicken for 2 hours in fridge.

2. Saute peppers, tomatoes and onion rings in oil till just tender. 3. Remove from oil and keep aside. 4. Stir fry chicken until just braised and keep aside. 5. In 2 tablespoon oil, add onions and braise until tender. Add seeds and braise till seeds "pop". 6. Add garlic and ginger pastes, fry for few seconds, add tomatoes, puree, spices and kasthuri Methi (Fenugreek) and cook until tomato has reduced. 7. Add stir fried chicken and lemon to tomato sauce with ½ cup water and sugar, simmer till chicken is done and tomato has thickened. 8. Place over sauted peppers, tomatoes and onion rings. 9. Simmer for further 5min. 10. Sprinkle dhania (coriander) and serve with basmati rice/ naan and additional yoghurt.

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