Cooking Steps

• Start by heating 1 teaspoon of oil in a pot or pan. Once hot enough, add chopped onions and the cubes of green and red bell peppers. Sauté for about 2 minutes until they soften, then set aside.
• In the same pot, add 1 tablespoon of oil and heat it. Once hot, add the chicken cubes and sauté for roughly 1 minute over medium-high flame.
• Sprinkle in salt, ¼ teaspoon of turmeric powder, and ¼ teaspoon of chili powder. Stir-fry the chicken for about 4-5 minutes until well fried and coated with the spices. Transfer to a plate and set aside.
• Heat the remaining oil and butter in the pan. Add finely chopped onion, garlic, and ginger. Sauté for 1-2 minutes until the onion is softened and fragrant.
• Toss in ground cumin, coriander, black pepper, turmeric powder, and red chili powder. Stir well to combine the spices with the aromatics.
• Immediately add 1-2 tablespoons of water and sauté for a couple of seconds to prevent the spices from burning.
• Add the chopped tomatoes and a pinch of salt to the pan. Stir and cook until the tomatoes soften and turn mushy—about 3-4 minutes.
• Mix in the tomato ketchup, stirring to incorporate it into the sauce.
• Add the sautéed chicken back to the pan and stir-fry for 1-2 minutes over medium flame.
• Pour in ½ cup of warm water, stirring to combine everything into a smooth sauce.
• Toss in the slit chilies, sautéed onion, and bell peppers. Stir well, cover the pan, and let it cook until the chicken is tender—about 10 minutes.
• Turn off the heat and sprinkle in garam masala, chopped coriander, and kasuri methi if desired. Stir gently to mix and then serve hot!