Chicken Jalfrezi

[Quick Facts]
Main Ingredients: Chicken, onion, tomatoes, various Pakistani spices
Time Required: 1 hour 30 minutes
Serves: 6

Ingredients:

1.5 pounds (681 grams) of boneless and skinless Chicken Thighs, cut in half

1 grated Onion

1 can (14.5 ounces) of peeled and diced Tomatoes

2 cloves of chopped Garlic (Lehsan)

2 tablespoons of fresh grated Ginger Root (Adrak)

1/2 cup of fresh chopped Coriander Leaves (Hara Dhania)

3 teaspoons of Turmeric Powder (Haldi)

1 teaspoon of Red Chilli Powder (Pisi Lal Mirch)

3 teaspoons of Ground Cumin (Pisa Zeera)

3 teaspoons of Ground Coriander (Pisa Dhania)

Salt to taste

2 tablespoons of Clarified Butter (Ghee)

2 tablespoons of Vegetable Oil

Instructions:

(1) Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.

(2) Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.

(3) Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.