This recipe serves 3-4....goes well with chapatti, prata or rice :)
400 gm chicken fillet (cut into 2 inch pieces)
1 green capsicum (diced)
2 onions (sliced)
5 cloves garlic and 2 inch ginger (made into a paste)
2 tomatoes (diced)
1 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp salt
1/2 tbsp chilli powder
1 tbsp tomato puree
2 tbsp cooking cream
salt (to taste)
1. Marinate chicken with ginger-garlic paste, turmeric powder, garam masala and 1/2 tsp salt for about an hour in the fridge. Remove before cooking and set aside.
2. Heat ghee in a pan/wok. Saute the onions till slightly soft. Add in the capsicum and cook for about 5-8 mins. Add in the tomatoes and cook till capsicum and tomatoes are soft. Remove from heat.
3. In a non-stick pan, heat some olive oil and stir fry the chicken till half cooked. Add in the capsicum mixture, chilli powder, tomato puree and some water till it forms a thick gravy. Add salt to taste. When chicken is tender, stir in the cream, mix well, cook for about 3 mins and remove. Chicken Jalfrezi is ready to serve...;)