Chicken Jalfrezi

• boneless skinless chicken thighs↗1 lb
• green bell pepper1
• medium onion↗1
• medium tomatoes↗1
• tomato paste↗1 1⁄2 teaspoons
• garlic cloves↗3
• minced ginger or 1 teaspoon ginger paste↗2 teaspoons
• red chili powder↗1 1⁄2 teaspoons
• ground coriander↗1 teaspoon
• ground cumin↗1⁄2 teaspoon
• turmeric↗1⁄4 teaspoon
• garam masala↗1 teaspoon
• salt↗
• chopped cilantro
• vegetable oil↗2 teaspoons

Step-by-step instructions

1. 1

   Cut chicken into bite sized pieces and toss with salt, turmeric, chili powder and let stand for 20 minutes.

2. 2

   In a large skillet over high heat add the oil, onion, garlic and ginger and cook for 2 minutes, stirring constantly.

3. 3

   Add Chicken, reduce heat to medium and cook for 10 minutes, stirring often to prevent sticking.

4. 4

   Add the coriander, cumin, tomatoes, green peppers and mix well.

5. 5

   Cover and cook another 15 minutes.

6. 6

   Add a bit of water if too thick.

7. 7

   Add the tomato paste and Garam Masala, reduce heat to a simmer and cook for 5 minutes.

8. 8

   (at this point start removing any fat as it floats to the top) Remove from heat, taste and adjust seasonings, top with chopped cilantro and serve with rice.