Chicken Jalfrezi

Instructions

1. Marinate the chicken
   In a bowl, toss the chicken pieces with salt, turmeric, and half of the cumin and coriander powders. Let it marinate for at least 15 minutes while you prepare the other ingredients.
2. Sauté the aromatics
   Heat the oil in a large pan or wok over medium-high heat. Add the sliced onions and cook until they begin to soften, about 3-4 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Cook the chicken
   Add the marinated chicken to the pan and cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink and starts to brown on the edges.
4. Add tomatoes and spices
   Pour in the chopped tomatoes and add the remaining cumin, coriander powder, and the green chilies. Stir well, reduce heat to medium, and let simmer for 5 minutes until the sauce begins to thicken.
5. Incorporate the bell peppers
   Add the sliced red and green bell peppers to the pan. Stir to combine with the chicken and sauce mixture. Cook for 5-6 minutes until the peppers are tender-crisp, maintaining their vibrant color and some texture.
6. Finish the dish
   Sprinkle garam masala over the jalfrezi and stir well. Taste and adjust salt if needed. Cook for another 2 minutes to allow the flavors to meld together. The dish should have a thick sauce that clings to the chicken and vegetables.
7. Serve hot
   Garnish with fresh cilantro leaves. Serve hot with basmati rice, naan bread, or chapati.