Chicken jalfrezi

Season boneless skinless chicken thighs with a sprinkle of salt and freshly ground black pepper; mix to coat.

Heat oil in a large heavy-bottomed pan on medium heat. Add the chicken in a single layer, in batches if needed, and turn as soon as it browns a little; take it out while it has just a little color. It is not cooked yet.

In the same oil, fry red and green bell peppers and sliced onions with a sprinkle of salt and pepper on medium-high heat until browning at the edges; take them out.

Add bay leaf, cinnamon stick, green cardamoms and cloves; fry two to three seconds.

Add finely chopped onions and fry on medium-high heat until golden brown. Add grated ginger and garlic and stir two to three minutes on medium heat until the raw smell goes away.

Turn the heat as low as possible, add a splash of water, then turmeric, Kashmiri red chilli powder and curry powder; stir only a few seconds so they do not turn bitter.

Add the tomatoes and a sprinkle of salt; stir on medium-high heat a few minutes.

Cover on medium heat until the tomatoes turn to pulp, stirring from time to time.

Add the browned chicken and coat in the tomato spice mix; add a splash of water.

Add tomato ketchup, garam masala, a little sugar, crushed black pepper and crushed kasuri methi; mix.

Add about half a cup of water and the last of the salt; cover on medium heat about 10 minutes.

Remove the bay leaf, cinnamon stick and other whole spices; taste and adjust seasoning, adding a splash of water if dry.

Return the fried bell peppers, stir, and add a generous amount of coriander leaves.