Chicken Jalfrezi recipe from scratch please??

I always just use a jar but id like to know how to make it properly!Chicken Jalfrezi recipe from scratch please??
Chicken Jalfrezi





2 garlic cloves, finely chopped


750 g chicken thigh fillets


1/4 teaspoon turmeric powder


1 onion, finely chopped


1 teaspoon red chili powder


1 teaspoon salt


500 g tomatoes, finely chopped


1/4 tablespoon oil


1 teaspoon ground cumin


1 teaspoon ground coriander


2 tablespoons grated ginger


2 tablespoons fresh coriander, chopped





heat 2 tbsp oil in a medium pot and fry onion and garlic for a few minutes on high heat (be careful not to burn onion).


add the chicken, turmeric, chili powder and salt.


fry over medium low heat for 5-10 minutes, or until golden brown, scraping the base of the pan frequently and turning the chicken.


add tomatos, cover and cook over medium heat for 20 minutes.


uncover and simmer for 10 minutes so that excess liquid evaporates and the sauce thickens.


add cumin, ground coriander, ginger and fresh coriander and simmer for 5-7 minutes.


serve hot with plain rice, pitas or naan bread.Chicken Jalfrezi recipe from scratch please??
I THINK THEY ALL COPIED ANSWER FROM SAME COOKERY BOOK
2 tablespoons vegetable oil


1 onion chopped


2 cloves garlicchopped





1 1/2 pounds boneless skinless chicken


3teaspoons ground turmeric


1 teaspoon chili powder


1 1/2 teaspoons salt





3 medium tomatoes diced





2.5 teaspoons ground cumin


3 teaspoons ground coriander


2 tablespoons grated fresh ginger root


1/2 cup chopped cilantro leaves











Heat the oil and add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt.Cook the chicken till it is slightly browned at edges.


Add tomatoes and cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.


Add the cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes
INGREDIENTS


2 tablespoons vegetable oil


1 onion, grated


2 cloves garlic, chopped


1 1/2 pounds boneless skinless chicken thighs, cut in half


3 teaspoons ground turmeric


1 teaspoon chili powder


1 1/2 teaspoons salt


1 (14.5 ounce) can peeled and diced tomatoes


2 tablespoons ghee (clarified butter)


3 teaspoons ground cumin


3 teaspoons ground coriander


2 tablespoons grated fresh ginger root


1/2 cup chopped cilantro leaves


DIRECTIONS


Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.


Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.


Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.
INGREDIENTS


2 tablespoons vegetable oil


1 onion, grated


2 cloves garlic, chopped


1 1/2 pounds boneless skinless chicken thighs, cut in half


3 teaspoons ground turmeric


1 teaspoon chili powder


1 1/2 teaspoons salt


1 (14.5 ounce) can peeled and diced tomatoes


2 tablespoons ghee (clarified butter)


3 teaspoons ground cumin


3 teaspoons ground coriander


2 tablespoons grated fresh ginger root


1/2 cup chopped cilantro leaves


DIRECTIONS


Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.


Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.


Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.