Chicken Jalfrezi

Ingredients

• 700 g boneless chicken thighs, cut into 3 cm pieces
• 3 tbsp plain yoghurt, whisked
• 1½ tbsp ginger-garlic paste
• 1½ tsp salt, or to taste
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 4 tbsp cooking oil
• 1 tsp cumin seeds
• 2 medium onions, one finely chopped and one cut into thick wedges
• 3 medium tomatoes, finely chopped
• 1 tbsp tomato paste
• 1 large green capsicum, cut into 3 cm squares
• 1 large red capsicum, cut into 3 cm squares
• 2 green chillies, slit lengthways
• 100 ml hot water
• 1 tsp garam masala
• 1 tsp kasuri methi (dried fenugreek leaves), crushed between your palms
• 2 tbsp fresh ginger, cut into thin matchsticks
• 3 tbsp fresh coriander, chopped

Instructions

1. 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.
2. 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.
3. Cook the onion, stirring often, until soft and light golden, about 8 minutes. If it browns too fast, sprinkle in a spoonful of water.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Serve topped with the remaining ginger and the fresh coriander.

Tips

• Use thigh meat if you can. It stays juicy in the quick, high-heat cooking; if using breast, cut slightly larger pieces and reduce the covered simmer by a couple of minutes.
• Add the peppers and onion wedges late so they stay bright and slightly crisp. Jalfrezi should not be soft and stewed.
• The sauce should cling to the chicken rather than pool. If it looks watery, cook uncovered for a few more minutes over high heat.
• For more heat, add an extra green chilli or a pinch more chilli powder with the tomatoes.