Delicious Chicken Jalfrezi !!!!!!!!

Chicken Jalfrezi is a popular Indian dish known for its spicy and flavorful profile. It's relatively easy to make at home. Here's a basic recipe for Chicken Jalfrezi:

Ingredients:

For the Marinade:

500 grams (about 1 lb) boneless chicken, cut into cubes
1/2 cup plain yogurt
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
For the Jalfrezi Sauce:

2 tablespoons vegetable oil
1 onion, thinly sliced
1 bell pepper (capsicum), thinly sliced
2-3 green chilies, slit (adjust to your spice preference)
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
1/2 teaspoon red chili powder (adjust to your spice preference)
2 tomatoes, chopped
Salt to taste
Fresh coriander leaves, chopped, for garnish
Instructions:

Marinate the Chicken:

In a mixing bowl, combine the yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
Add the chicken pieces to the marinade, making sure they are well coated. Cover and let it marinate for at least 30 minutes (longer for more flavor) in the refrigerator.
Cook the Chicken:

Heat a large skillet or frying pan over medium-high heat. Add a tablespoon of oil.
Add the marinated chicken pieces and cook until they are browned and cooked through, about 8-10 minutes. Set the cooked chicken aside.
Prepare the Jalfrezi Sauce:

In the same pan, add another tablespoon of oil if needed. Add cumin seeds and let them splutter.
Add the sliced onions and sauté until they turn translucent and slightly browned.
Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
Spice It Up:

Add the chopped tomatoes and cook until they soften and start to break down, creating a thick gravy.
Add the coriander powder, cumin powder, garam masala, and red chili powder. Stir well and cook for a few more minutes until the spices are well incorporated into the sauce.
Combine Chicken and Veggies:

Return the cooked chicken to the pan and stir to combine with the sauce.
Add the sliced bell pepper and green chilies. Cook for an additional 5-7 minutes until the bell pepper is tender yet crisp.
Finish and Serve:

Check for salt and adjust seasoning as needed.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed rice or naan bread.