Chicken Jalfrezi

Ingredients

• 1 lb boneless chicken (cut into large chunks (precooked or raw))
• 4 tbsp ghee
• 2 tsp ginger paste (fresh ginger grated with a microplane)
• 3 large garlic cloves (either mashed into a paste or grated with a microplane)
• 2 tsp garam masala
• 1 tsp turmeric powder
• 1 large onion (thinly sliced pole to pole)
• 1 bell pepper (chopped into large chunks)
• 2 fresh green chilies (sliced)
• 2 to 3 medium tomatoes (roughly chopped)
• 1/2 tsp salt (or to taste)
• cilantro for garnish (optional)

Instructions

1. Melt the ghee in a large pan or wok over med-high heat.
2. Add the ginger paste, garlic paste, turmeric, garam masala and salt. Stir and cook for about 30 until you get a warm fragrant aroma from the spices.
3. Add in the onions, bell peppers and green chilies. Turn the heat up to high and cook for a few minutes, stirring frequently, until the onions are translucent and cooked through.
4. Add the tomatoes and cook for 3 to 5 more minutes.
5. Add the chicken. Lower the heat down to medium. Cook for about 5 minutes if the chicken in precooked. If using raw chicken, cook for about 10 to 12 minutes until the center in cooked through and no longer pink.
6. Garnish with cilantro if you like and serve warm.

Nutrition

• Calories: 308
• Serving Unit: cup
• Serving Size: 0.75
• Carbohydrates: 5
• Fat: 18
• Saturated Fat: 9
• Protein: 32
• Cholesterol: 144
• Sodium: 422