Oven-Baked Chicken Jalfrezi

Ingredients

• 600 g chicken breast fillets (4 pieces)
• 150 g red onions (2 pieces)
• 2 cloves garlic
• 250 g green beans
• Salt
• 2 red bell peppers
• 2 green chilies
• 300 g cauliflower
• 1 Zucchini
• 250 g peeled tomatoes
• 2 tbsp Ghee (30 g; alternatively clarified butter)
• 1 tsp cumin seeds
• 0.5 tsp ground coriander
• 1 pinch ground allspice
• Pepper
• 200 g yogurt (3.5% fat)

Instructions

1. 1.

   Rinse the chicken and pat dry. Peel and dice onions and garlic. Trim green beans, blanch in boiling salted water for 3 minutes, then drain and shock in cold water.

2. 2.

   Halve bell peppers, remove seeds, wash, and cut into larger pieces. Split chilies lengthwise, deseed, wash, and chop. Clean cauliflower, divide into small florets, dice the stem. Wash zucchini and slice crosswise. Roughly crush tomatoes.

3. 3.

   Heat ghee in a pan. Add chicken and sear for 5–7 minutes over high heat. Add onions, garlic, and chilies; season with cumin, coriander, allspice, salt, and pepper. Deglaze with about 200 ml water, then add tomatoes with juice, bell pepper pieces, and yogurt.

4. 4.

   Transfer the mixture to a preheated oven at 200 °C (180 °C fan); cover and bake for about 40 minutes, stirring occasionally and adding water if needed.

5. 5.

   Remove the lid, add cauliflower, green beans, and zucchini; continue baking uncovered for another 20–30 minutes until vegetables are tender. Taste and serve.