This is my version of a chicken jalfrezi. You’ll find this in most Indian restaurants but it’s usually considered a spicy dish. I’ve used yoghurt as the main base and not used the typical onion and tomato gravy so you’ll be left with a mild creamy taste so not too spicy at all.
I like to leave the veg semi cooked so they still have a bite to them but if you prefer them completely cooked then you can leave them in for longer.
This is great as a vegetarian dish too where you can substitute the chicken with paneer or tofu.
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