Chicken Jalfrezi

In a bowl, mix the chicken with the yoghurt, ginger-garlic paste, salt, turmeric and red chilli powder. Leave it to marinate while you cut the vegetables.

Heat the oil in a large deep pan over medium heat. Add the cumin seeds and let them sizzle for about 20 seconds, then add the finely chopped onion.

Cook the onion, stirring often, until soft and light golden, about 8 minutes. If it browns too fast, sprinkle in a spoonful of water.

Turn the heat to medium-high and add the marinated chicken. Sear, stirring now and then, until the pieces turn opaque on the outside, about 6 minutes.

Add the tomatoes, tomato paste, coriander powder and cumin powder. Cook, stirring and pressing the tomatoes down, until the mixture turns thick and the oil starts to separate at the edges, about 10 minutes.

Pour in the hot water, scrape up anything stuck to the pan, then cover and simmer on low until the chicken is cooked through (74°C inside) and the sauce is thick, about 8 minutes.

Uncover and add the onion wedges, both capsicums and the green chillies. Stir-fry on medium-high until the vegetables are just tender but still have a little bite, about 5 minutes.

Sprinkle over the garam masala, kasuri methi and half the ginger matchsticks. Stir, turn off the heat and rest for 2 minutes. Taste and adjust the salt.

Serve topped with the remaining ginger and the fresh coriander.