CHICKEN JALFREZI

Ing:
500gms boneless chicken cult in 1 inch cubes
puree 1 lrage tomatoe or use 1 tbsp tomato paste (but the fresh one tastes better)
2 large cloves garlic
1/2 tsp minced ginger
1/2 cup yoghurt beaten well

1 tbsp maze flour (makai ka aata)

salt according to taste

1 tsp crushed red chilies1/2 tsp turmeric powder

1/2 tsp all spice powder
1 tsp freshly ground corriander seeds
1 cup capsicum cut in 1 inch sqs (use different colors for a nicer look)
1/2 cup tomato squares same size and make sure to take away seeds
1/2 cup onion sqs (saperate the layers)

FOR SPICY JALFREZY


1 green chili chopped
1/2 tsp crushed black pepper


METHOD:

• Marinate chicken with half of the salt ginger, garlic, mazeflour and dry spices , For spicy jalfrezy add green chili to the marinate
• heat oil about 1/4 cup and fry marinated chicken till the water dries and oil comes up
• put in tomatoe puree and fry till the water is gone again
• now add yoghurt and fry again till the oil shows
• Put in crushed black pepper ,if using ,now
• once the water is dry add in all the vegetables, stir fry to coat well then lower the heat and cook covered on low flame till the vegetables are just tender
• do not over cook the vegs as they should keep their shape and texture
• serve with white boiled rice or pita bread