Instructions

1. Marinate In a bowl, mix the chicken with the lemon juice, 1/4 tsp salt, black pepper, and 1/2 tsp Kashmiri chili powder. Keep aside for about 15 to 20 minutes.

2. Sauté Base Heat the oil in a pan and add the 100g finely chopped onion. Fry on medium-high heat until golden. Lower the heat, add the ginger and garlic paste, and sauté for a minute.

3. Seal Chicken Add the marinated chicken and stir-fry on medium-high heat for about 3 to 4 minutes, until it turns pale.

4. Add Spices Stir in the spices: Kashmiri red chili powder, regular chilli powder, turmeric, garam masala, coriander powder, cumin powder, fennel powder, and the 1 tsp salt.

5. Cook Masala Pour in the drained chopped tomatoes. Mix well and let cook until the oil begins to separate from the masala.

6. Simmer with Veg Pour in the hot water and mix well. Immediately add the diced onions (70g) and diced bell peppers (160g). Cook covered on medium heat until the chicken is tender and the vegetables are cooked but still retain some crunch.

7. Finish When the chicken is fully cooked and the sauce is thick, add the kasuri methi. Stir well and cook for 1 to 2 minutes on high heat to evaporate any excess liquid if necessary. Garnish with fresh coriander leaves and serve hot with rice.