Ingredients:

  • 1.1 lb (500g) Chicken breast, cut into 1-inch cubes
  • 2 tbsp (30ml) Plain Greek yogurt
  • 1 tsp (5g) Ginger-garlic paste
  • ½ tsp (2.5g) Turmeric powder
  • ½ tsp (2.5g) Kashmiri red chili powder
  • 2 tbsp (30ml) Vegetable oil
  • 1 medium (110g) Onion, sliced into thick strips
  • 1 large (150g) Red bell pepper, sliced into strips
  • 1 large (150g) Green bell pepper, sliced into strips
  • 2-3 (10g) Green chilies, slit lengthwise
  • 1 cup (240ml) Tomato puree
  • 1 tsp (5g) Cumin powder
  • 1 tsp (5g) Garam masala
  • 1 tbsp (15ml) White vinegar
  • 1 tsp (5g) Salt
  • 1 tbsp (15g) Fresh cilantro, chopped

Instructions:

  1. Toss the chicken cubes with the yogurt, ginger-garlic paste, turmeric, and chili powder. Let the mixture marinate for at least 10 minutes.
  2. Heat vegetable oil in a wok until shimmering. Add the marinated chicken in a single layer and sear without stirring for 2 minutes until a golden-brown crust forms, then toss and cook for another 3 minutes. Remove the chicken from the pan and set aside.
  3. In the same pan, add the sliced onions and bell peppers. Stir-fry on high heat for 3-4 minutes until the peppers have blistered edges. Add the slit green chilies during the last 60 seconds of frying.
  4. Stir in the tomato puree, cumin, and salt. Simmer for 5 minutes until the sauce thickens and the oil begins to separate at the edges.
  5. Stir in the white vinegar and garam masala. Return the seared chicken and any accumulated juices to the pan. Toss everything on high heat for 2 minutes until the sauce becomes a thick, glossy glaze clinging to the chicken and vegetables.
  6. Garnish with freshly chopped cilantro before serving.