Chicken Jalfrezi

Rinse chicken pieces.

Cut the chicken into chunks.

Place the chicken pieces in a large dish/bowl.

Marinate the chicken with turmeric powder, salt, garam masala, dhania powder & jeera powder.

Add in the butter & vegetable oil.

Mix well using your hands until all the ingredients are combined. Cover the bowl/dish & leave in the refrigerator for around 30 minutes to marinate.

Roughly chop the onion.

Slit green chillies in halves.

In a medium-large pot, add in the butter & allow for the butter to melt on medium heat.

When the butter has melted, drop in the chopped onion.

Add in the green chillies.

Mix well & allow to simmer for a minute.

Next, add in the ginger & garlic paste, turmeric powder, garam masala, dhania powder & jeera powder.

Thereafter, add in the curry leaves & thyme.

Mix & then add in the bell peppers.

Mix well & thereafter add in the tomato puree. I used a canned one.

Add ½  cup of water, mix & allow the sauce to cook for 20 minutes. Keep checking on it & add more water if needed.

Whilst the sauce is cooking, heat some oil in a pan & begin frying the marinated chicken pieces.

Fry each side for about 3-4 minutes until browned.

Once the chicken has been fried, set aside.

Your sauce should be cooked when it is thick in consistency. At this point add in the sugar & combine.

Once the sauce has cooled, use a stick blender like I have or you can empty the sauce into a processor & blend well until the sauce is smooth.

Next, I dropped the sauce into a smaller pot, but you may use the same one that you have used earlier.

Add in a little water & turn the stove to medium heat.

After 5 minutes, drop in the fried chicken pieces.

Add salt to taste & gently stir.

Garnish with fresh coriander (dhania).

Serve hot with rice, bread, roti or naan.

I served my Chicken Jalfrezi with Garlic Naan.

Can be stored in the refrigerator for up to a week.