Servings - 4 to 5

Ingredients for chicken marination:

• 500g   boneless chicken (cut into cubes)

• 1/2   teaspoon Kashmiri chilli powder

• 1   tablespoon lemon juice

• 1/2   teaspoon salt

• 1/2   teaspoon garam masala

• 1/2 teaspoon black pepper

Vegetables Stir Fry   Ingredients:

• 1 teaspoon oil

• 2 green chillies (slit)

• 1/2 onion (diced)

• 1 1/2 cups mixed bell pepper (diced)

• A pinch of salt

• Fresh coriander leaves for garnish (optional)

Other Ingredients:

• 2 tablespoons oil

• 1 large onion (finely chopped)

• 1 teaspoon ginger-garlic paste

• 1 teaspoon garam masala

• 2 teaspoons coriander powder

• 1/2 teaspoon fennel powder

• 1/2 teaspoon cumin powder

• 1/4 teaspoon turmeric powder

• 1 1/2 teaspoons Kashmiri chilli powder

• 1/4 -1/2 teaspoon chilli powder (optional)

• 1 cup tomato purée

• 1/2 cup hot water

• 1 tablespoon fenugreek leaves

• 1 teaspoon sugar

• 1-2 teaspoon ghee

Method:

1. In a large bowl, add chicken, 1/2 teaspoon Kashmiri chilli powder, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon garam masala and 1/2 teaspoon black pepper.

2. Mix and coat the chicken well; rest the chicken for 15 minutes.

3. Meanwhile, in a small bowl, add 1 teaspoon garam masala, 2 teaspoons coriander powder, 1/2 teaspoon fennel powder, 1/2 teaspoon cumin powder, 1/4 teaspoon turmeric powder, 11/2 teaspoons Kashmiri chilli powder and keep the spice mixture ready.

4. Heat 2 tablespoons oil in a pan, add the chopped onion, and sauté until golden brown.

5. Add ginger-garlic paste and sauté for a minute.

6. Add chicken pieces and cook on medium heat for 3-4 minutes or until they turn white.

7. Add the spice mixture, stir well and cook for 2-3 minutes.

8. Add tomato purée and cook for 2 minutes.

9. Add hot water and cook until the chicken is done and the sauce thickens.

10. Rub 1 tablespoon of dried fenugreek leaves (Kasuri methi) between your palms and add to the pan.

11. Add sugar and stir well.

12. Heat 1 teaspoon of oil and sauté green chillies in a separate pan for a minute.

13. Add the remaining onion and bell pepper.

14. Sauté for 2 minutes on medium-high heat.

15. Sprinkle the vegetables with a pinch of salt and transfer them to the chicken pan.

16. Mix everything well, then add the ghee and mix again. Garnish with fresh coriander leaves and serve hot with rice or naan.