Chicken 1 Kg, boneless
Oil 1/2 Cup
Garam Masala 1 Tsp.
Capsicum 2, diced
Ginger Garlic Paste 2 Tsp.
Yogurt 250 Grams
Lemon Juice 4 Tsp.
Onions 2, diced
Green Chilies 6
Chicken Jalfrezi Masala 1 Packet (50 Grams)
In a large bowl, thoroughly mix together chicken, yogurt, ginger garlic paste, garam masala and chicken jalfrezi masala. Leave it to marinate in the fridge for half an hour.
Heat the oil and add the chicken, cooking with the lid on for about 10 minutes on medium heat. Add the capsicum, onions, tomatoes and green chilies. Turn the heat up high and quickly stir until well fried.
Pour in the lemon juice once the curry is red and cooked, simmer gently for 5 minutes.
Serve chicken jalfrezi with plain boiled rice or with a naan.