Ginger-Garlic Chicken Stir-Fry with Bell Peppers

1.In a medium bowl, combine the chicken pieces with all the marinade ingredients: salt, pepper, turmeric powder, chicken masala, dhaniya powder, and lemon juice. Mix well to coat the chicken thoroughly. Set aside to marinate for at least 15 minutes while preparing the other ingredients.

2.Heat the vegetable oil in a large wok or heavy-bottomed skillet over medium-high heat until shimmering.

3.Add the sliced onion and sauté for 3-4 minutes until they begin to soften and turn translucent.

4.Add the minced garlic, grated ginger, sliced red bell pepper, and green bell pepper to the wok. Stir-fry continuously for about 2 minutes until the vegetables start to tenderize slightly and the aromatics are fragrant, being careful not to burn the garlic.

5.Add the marinated chicken to the wok in a single layer if possible. Spread it out and let it sear undisturbed for 2 minutes to develop color, then stir-fry until the chicken is mostly cooked through and lightly browned, about 5-7 minutes.

6.Stir in the chopped tomato and the chilli powder. Cook for 2 minutes until the tomato starts to break down slightly.

7.If the mixture seems too dry, add 1-2 tablespoons of water to create a light sauce. Season with additional salt and pepper if necessary.

8.Continue to stir-fry for another minute until everything is well combined and the chicken is cooked completely (internal temperature reaches 165°F or 74°C).

9.Remove the stir-fry from the heat. Garnish generously with fresh chopped coriander before serving hot with rice or flatbread.