To marinate Chicken:
1)  Boneless skinless chicken breast – 1 lb, cut into thin long strips
2)  Black pepper powder – 1 tsp
3)  Turmeric powder – 1/2 tsp
4)  Coriander powder – 1 tsp
5)  Garam Masala powder – 1/2 tsp
6)  Lemon Juice – 1 tsp
7)  Plain Yogurt – 2 tbsp
8)  Salt for taste.

To marinate vegetables:
1)  Dry red pepper – 3, crushed to fine powder
2)  Lemon Juice – 1/2 lemon
3)  Dry Garlic powder – a pinch (optional)
4)  White Pepper powder – 1/4 tsp (optional)
5)  Salt for taste
6)  Carrot – 1
7)  Green Bell Pepper (Capsicum) – 1
8)  Red Onion – 1 small

To make Chicken Jalfrezi:

1)  Yellow Onion – 1 small, finely chopped ( about 1/4 cup)
2)  Tomato – 2 small , finely chopped
3)  Garlic – 2 cloves, finely chopped
4)  Green chilly – 4 , finely chopped
5)  Cumin powder – 1 tsp
6)  Plain yogurt – 2 tbsp
7)  Garam Masala powder – as needed
8)  Black pepper powder – as needed
9)  Cilantro leaves – finely chopped , 2 tbsp

Mix black pepper powder, turmeric powder, corriander powder, garam masala powder ,lemon juice, salt and yogurt to make a fine paste.
Add chicken pieces to this , mix well and marinate overnight in refrigerator.

Cut capsicum ( Green bell pepper) lengthwise.
Cut carrot to 3 pieces and cut each piece lengthwise to make thin strips
Cut Red onion lengthwise to make thin strips
Mix cut capsicum, carrot , yellow onion , crushed red dry pepper ,garlic powder, white pepper powder, lemon juice and salt and marinate overnight in refrigerator.

Heat some oil in a pan and fry finely chopped onion. Remove onion pieces from oil and grind to a fine paste once it is cooled down. Set this aside.
Heat remaining oil in the pan, add finely chopped garlic and green chilly and fry.
Add cumin powder and mix well.
Add chopped tomatoes and ground roasted onion and fry till oil separates.
Add marinated chicken pieces to this and cook covered.

Heat some oil in another pan and fry marinated onion, carrot and capsicum separately till they are cooked and chared a bit and set this aside.

Once chicken is cooked well, add fried vegetables and mix well.
Lower heat and add plain yogurt and mix well.Add water till you get desired consistency. If you like the curry dry, skip this step.
Do a taste test and add more garam masala powder and black pepper powder if needed.
Garnish with chopped fresh cilantro leaves.

1)  Boneless skinless chicken – Cubed , 1 lb
2)  Green Bell Pepper (Capsicum) – 1, big , cubed
3)  Yellow Onion – 1 small, finely chopped
4)  Ginger – 1/2 tsp, thinly sliced
5)  Green Chilly – 2, finely chopped
6)  Garlic – 1 clove, thinly sliced
7)  Chicken Masala Powder – 2 tbsp or more as needed
8)  Coconut Milk – 1/4 cup
9)  Curry leaves – 1 sprig
10)  Salt
11)  Oil

If you don’t have chicken masala , mix the given below ingredients to make your own chicken masala powder.
1)  Dry red chilly powder – 1/2 tsp
2)  Corriander powder – 1 tsp
3)  Turmeric powder – 1/2 tsp
4)  Garam masala powder – 1/4 tsp

Marinate chicken pieces with chicken masala powder and salt for 2 hours.
Heat some oil in a pan and saute cubed bell pepper. Once it is 3/4th cooked remove from pan and set this aside.
In the remaining oil saute , chopped green chilly, sliced garlic, chopped onion and garlic.
Once garlic turns light golden , add marinated chicken pieces and curry leaves and cook covered.
Add water if needed.
Once chicken pieces are 3/4th cooked, add sauteed bell pepper pieces and cook covered till all ingredients are cooked well.
Lower heat and add coconut milk and mix well.
Do a taste test and add more chicken masala if needed.
Do not boil curry after adding coconut milk.