Chicken Jalfarezi

Cut boneless chicken breasts into 1½-inch cubes and set aside. Roughly chop the red onion, dice the green pepper, and chop the tomato into chunks.

Peel and mince the garlic cloves and ginger root together into a fine paste, using a mortar and pestle or food processor. Slice the green chili peppers lengthwise and set aside.

Heat 4 oz of butter solids in a large, heavy-bottomed pan or karahi over medium-high heat until the butter is foaming.

Add the cumin seeds to the hot butter and let them crackle for 30 seconds, releasing their aroma.

Add the minced garlic-ginger paste and sauté for 1 minute until fragrant, stirring constantly to prevent burning.

Add the diced chicken cubes in batches and cook for 8–10 minutes, stirring occasionally, until the chicken is sealed and golden on the outside.

Sprinkle the turmeric powder and red chile powder over the chicken and stir to coat evenly. Add the remaining 4 oz of butter solids and mix well.

Add the chopped red onion and cook for 3–4 minutes, stirring frequently, until the onion softens and becomes translucent.

Add the diced green pepper, tomato chunks, and sliced green chili peppers to the pan. Sprinkle with 2 tsp of salt and stir to combine.

Reduce heat to medium and simmer uncovered for 12–15 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly.

Taste and adjust seasoning with additional salt if needed. Garnish generously with fresh cilantro leaves just before serving.