Restaurant-style Chicken Jalfrezi made with marinated chicken, sautéed onions, tomatoes, peppers, aromatic spices, and fresh chillies. The chicken is cooked until tender and finished with crispy peppers and coriander for a flavorful curry with a lightly saucy consistency.
- Serves: 6 People
- Prep Time: 1 hour 20 minutes
- Cooking: 40 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 1.5 kg Chicken breast and thighs, cut into chunks
- 2.5 tablespoons Oil
- 4 tablespoons Lemon juice
- 0.5 teaspoon Salt
- 2 tablespoons Kashmiri chilli powder
- 1 tablespoon Turmeric powder
- 1 tablespoon Garam masala
- 3 medium Tomatoes, finely chopped
- 3 medium Onions, finely chopped
- 1 medium Red pepper, diced into chunks
- 1 medium Green pepper, diced into chunks
- 2 tablespoons Tomato puree
- 1 tablespoon Cumin seeds
- 1 tablespoon Crushed ginger
- 1 tablespoon Crushed garlic
- 2 medium Green chillies, crushed or chopped
- 1 tablespoon Lemon juice
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 200 ml Water
- 0.75 teaspoon Salt
- 0.5 teaspoon Garam masala, for finishing
- 2 tablespoons Fresh coriander, chopped
- 2 medium Green chillies, sliced for garnish
For Dressing
Nutritional Information
-
Calories
480 kcal -
Fat
20 g -
Carbohydrates
18 g -
Protein
55 g -
Fiber
4 g -
Sugar
8 g -
Sodium
620 mg
Procedure
-
10 minutesMark As Complete
Marinate the Chicken
Place the chicken pieces in a large bowl and add the oil, lemon juice, salt, Kashmiri chilli powder, turmeric powder, and garam masala. Mix thoroughly until every piece is evenly coated with the marinade. Cover the bowl and refrigerate for about one hour so the chicken absorbs the spices and lemon.
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3 minutesMark As Complete
Prepare the Peppers
Heat a large pan over medium-high heat and add about two tablespoons of oil. Add the diced red and green peppers with a little salt and stir-fry them until they are lightly cooked but still crisp. Remove the peppers from the pan and place them in a separate bowl to add back near the end.
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10 minutesMark As Complete
Cook the Chicken
Add the marinated chicken to the same pan and cook over medium heat, stirring regularly so the pieces brown and cook evenly. Reduce the heat, cover the pan with a lid, and continue cooking for about ten minutes. Stir occasionally, then remove the cooked chicken from the pan and keep it aside.
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8 minutesMark As Complete
Cook the Onions
Add a little more oil to the same pan and heat it over medium heat. Add the cumin seeds followed by the finely chopped onions and a little salt, then stir well to combine. Cook the onions for seven to eight minutes, stirring occasionally, until they soften and begin to turn lightly golden.
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8 minutesMark As Complete
Build the Sauce
Add the crushed garlic, ginger, and chillies to the softened onions and cook for a couple of minutes to remove their rawness. Turn the heat higher and add the chopped tomatoes and tomato puree, followed by lemon juice, coriander powder, and cumin powder. Cook the mixture until the tomatoes soften and the spices become fragrant and the base thickens.
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7 minutesMark As Complete
Combine the Chicken
Return the cooked chicken to the tomato and onion base and reduce the heat to low. Add about 200 ml of water and stir thoroughly so the chicken is coated in the sauce. Cover the pan and simmer for six to seven minutes, allowing the chicken and sauce to cook together and develop a deeper flavour.
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3 minutesMark As Complete
Finish with Peppers
Add the reserved crispy red and green peppers to the chicken and sauce, then sprinkle in the finishing garam masala. Stir gently so the peppers remain slightly crisp while becoming coated in the sauce. Cook briefly until everything is hot and the curry reaches a lightly saucy consistency.
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2 minutesMark As Complete
Garnish and Serve
Turn off the heat and finish the Chicken Jalfrezi with freshly chopped coriander and sliced green chillies if desired. Give the curry a final gentle stir so the garnish is distributed throughout the dish. Serve hot with rice, naan, roti, or another preferred accompaniment.
