Prepare all the ingredients and keep ready

Heat oil in a pan and add the cumin seeds

When they sizzle and turn brown, add the onions

Sauté until the onions turn soft and a light brown around the edges

Add the ginger and garlic and fry for a minute until fragrant

Add the spices - coriander, cumin powder, chilli powder, turmeric - and fry again for a minute until they turn fragrant. Take care not to burn the spices at this stage by keeping the flame low

Now add the tomato paste (if using), cut tomatoes, and capsicum

Mix well, add 1/2 cup water, and cook for a minute

Then add the chicken strips, mix again, and cook covered for 10-12 minutes or until the chicken is cooked through

Check in between to give the curry a stir and keep heat to medium- low. The chicken will let out water while cooking so the dish shouldn't burn but keep an eye on it every 3-4 minutes by giving everything a good stir

Once the chicken is cooked, uncover and cook on a medium flame in the open pan for a few more minutes. The gravy should be thicker by now and not watery (which is what we want)

Add salt, sugar, garam masala, and kasuri methi

Stir, check the taste to see everything is balanced well

Add coriander leaves at the end and mix again before removing from the heat

Serve chicken jalfrezi hot with rice or rotis