Name: Chicken Jalfrezi recipe by arunika das at BetterButter
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 2
Ingredients: Bonless chicken 250 gms; Onion 2 medium sized, roughly chopped; Onion 1 medium sized, sliced; Tomato 1 medium sized; Green chillies 1 or 2; Ginger 1 inch; Garlic 7 to 8 cloves; Green/ yellow/ red bell peppers- cut into juliennes, handful of each; Curd 3 tbsp; Tandoori masala 2 tsp; Coriander powder 2 tsp; Salt; Turmeric powder 1/2 tsp; Red chilli powder 1 tsp; Chicken masala 2 tsp; Pani puri masala 2 tsp; Shah jeera 1/2 tsp; Cloves 4 to 5; Black peppercorns 1 tsp; Green cardamoms 4 to 5; Dalchini 1 inch; Oil

Ingredients Serving: 2

Bonless chicken 250 gms
Onion 2 medium sized, roughly chopped
Onion 1 medium sized, sliced
Tomato 1 medium sized
Green chillies 1 or 2
Ginger 1 inch
Garlic 7 to 8 cloves
Green/ yellow/ red bell peppers- cut into juliennes, handful of each
Curd 3 tbsp
Tandoori masala 2 tsp
Coriander powder 2 tsp
Salt
Turmeric powder 1/2 tsp
Red chilli powder 1 tsp
Chicken masala 2 tsp
Pani puri masala 2 tsp
Shah jeera 1/2 tsp
Cloves 4 to 5
Black peppercorns 1 tsp
Green cardamoms 4 to 5
Dalchini 1 inch
Oil

Instructions

Marinate the chicken with curd and tandoori masala for 1 hour. (The longer you marinate, the better the taste.)
Grind a paste of roughly chopped onions with green chillies and keep it aside.
Heat oil in a kadhai. Put in shah jeera, green cardamom, laung, dalchini and black pepper in it.
Fry the ginger-garlic paste in it. Then fry the sliced onions till they are golden brown followed by the onion and green chilli paste. Once the mixture is light brown, put in the tomato paste, followed by all the dry masalas.
Fry it for 5 mins and then put in the marinated chicken. Cook it on a medium to low flame and stir it when needed. Pour in water in between to avoid burning. Cover it and cook till the oil separates.
When the chicken is 3/4th done, put in the green/yellow/red bell pepper juliennes. Keep stirring and cooking. Adjust the salt as per taste.
When done, garnish it with coriander leaves and serve with rice or roti.

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