To a bowl add chicken, salt, black pepper, red chilli powder & lemon juice. Mix and keep aside for about 15 to 20 mins, until you prepare the rest of the veggies. If using fresh tomatoes, puree them in a grinder.

Dice the bell peppers and onions. Separate the layers from diced onions. Slit the green chili and deseed if you want. Also fine chop another onion for the sauce.

Heat a pan with oil and add onions. Fry them until golden on a medium high heat.

Lower the heat and stir in the ginger garlic. Saute for a minute.

Add chicken and stir fry on a medium high heat for about 3 to 4 minutes, until it turns pale.

Stir in the spices – red chilli powder, turmeric, garam masala, coriander powder and cumin powder.

Pour the tomato puree. Mix well and let cook until oil begins to separate from the masala.

Pour hot water and mix well. Cook covered on a medium heat until chicken is tender. (If your chicken begins to ooze out lots of moisture, do not add water)

Meanwhile, in a different pan, heat 1 to 2 tablespoon ghee/oil. Add green chilies, red chilies and ginger juliennes (optional).

When they begin to sizzle in hot oil, add bell peppers and onions.

Stir fry on a medium high flame for 2 to 4 mins until slightly tender, making sure they retain their crunch.

When the chicken is fully cooked and the sauce is thick, add kasuri methi, sugar & stir fried veggies along with the leftover ghee or oil in the pan. If there is excess liquid you may evaporate by cooking on a high heat.

Stir well and cook just for 1 to 2 minutes. Taste test and adjust the salt.

Turn off and add chopped coriander leaves (optional).

Serve chicken jalfrezi with rice, fried rice, or with noodles, roti or any flatbreads.