Name: Chicken Jaljala
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2-4 Green chillies slit; 2 tbsp Coriander chopped; 4 cloves Garlic minced; 700 g Chicken Thighs boneless, skinless, bite-size pieces; 1 tsp Garam Masala; 1/2 tsp Cumin ground; 3 tbsp Oil; 1 tbsp Tomato purée; 2 medium Tomatoes chopped; 1 tbsp Chili Sauce optional; 1 large Onion sliced; to taste Salt; 1/2 tsp Turmeric; 1 Bell Pepper sliced; 1 tbsp Ginger grated; 1 tsp Soy Sauce optional for jaljala-style finish; 1 tsp Kashmiri Chilli Powder

Method

15 mins prep25 mins cook40 mins total

Heat oil in a wide pan over medium-high heat.
Add chicken pieces with a little salt and cook until lightly browned, then set aside.
In the same pan, sauté onion and bell pepper for 3–4 minutes.
Add garlic, ginger, and green chillies; cook until fragrant.
Stir in tomatoes and tomato purée, then cook down into a thick masala.
Add turmeric, Kashmiri chilli powder, cumin, and garam masala. Fry for 30 seconds.
Return chicken to the pan and stir to coat in the masala.
Add chilli sauce and soy sauce (if using), then cook 6–8 minutes until chicken is fully done and glossy.
Finish with chopped coriander and serve hot.