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Recipe for Chicken Jalfrezi

500 grams boneless chicken, cut into bite-sized pieces

1 onion, thinly sliced

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

2 tomatoes, chopped

3 cloves of garlic, minced

1-inch piece of ginger, grated

2 green chilies, chopped (adjust according to your spice preference)

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon garam masala

1/2 teaspoon coriander powder

Salt to taste

Fresh cilantro leaves, chopped for garnish

Cooking oil

Heat oil in a large skillet or wok over medium-high heat. Add the cumin seeds and let them splutter.
Add the sliced onions to the skillet and sauté until they turn golden brown.
Add the minced garlic, grated ginger, and chopped green chilies. Stir-fry for a minute until the raw smell disappears.
Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the onions evenly with the spices.
Add the chicken pieces to the skillet and cook until they are lightly browned on all sides.
Add the chopped tomatoes and cook for a few minutes until they become soft and mushy.
Add the sliced bell peppers and stir-fry for a couple of minutes, allowing them to retain their crunchiness.
Reduce the heat to low and cover the skillet. Let the chicken and vegetables cook in their own juices for about 10-15 minutes until they are tender and well-cooked.
Remove the lid and increase the heat to medium-high. Cook for a few more minutes to allow the excess moisture to evaporate and the sauce to thicken slightly.
Sprinkle garam masala over the dish and mix well. Cook for another minute.
Garnish with freshly chopped cilantro leaves.

Your delicious Chicken Jalfrezi is ready to be served! It pairs well with steamed rice, naan bread, or roti. Enjoy!