Chicken Jalfrezi
User Reviews
5
-
Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6
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Calories
255 kcal
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Course
Main Course, Dinner
Chicken Jalfrezi
Description
Chicken Jalfrezi begins by cooking finely diced onions until softened and lightly browned, developing base flavor. Tomatoes are added and cooked down before layering in spices including turmeric, cumin, and chili powder, alongside fresh ginger and garlic pastes. The mix simmers briefly before adding boneless chicken pieces, which partially cook in the masala. Bell peppers are then added to soften while preserving some crunch. The final steps include adding chopped coriander, sliced ginger, ground cumin, and green chilies, cooking until the oil separates slightly on top, indicating a well-cooked sauce.
This dish is traditionally served with boiled rice or naan to complement its aromatic and spiced sauce. The combination of tender chicken and lightly crisp peppers adds a satisfying texture contrast. The curry offers moderate heat and rich aroma from the fresh herbs and spices.
The original notes mention nutritional information is provided only as a courtesy, implying no specific health claims accompany the recipe.
Ingredients
- 500 g chicken Boneless
- 1 onion
- 2 tomato
- 1 tsp ginger paste
- 2 tsp garlic paste
- 2 tsp turmeric powder Haldi
- 1 tsp cumin powder
- 1 green chili
- 100 ml neutral cooking oil generic cooking oil
- 1 tsp chilli powder
- 1 tsp salt
- 2 bell pepper
- ginger
- Coriander
- 2 tbsp water
Instructions
- Heat up the oil in a pan
- Add the finely diced onions and cook the onions on medium heat for 4-5 minutes until softened, ensuring that you stir every few minutes, so the onions do not burn.
- When the onions are lightly browned add the tomatoes and cook for a further 3-4 minutes until softened
- Add the salt, chilli powder, turmeric powder, ginger paste, and garlic paste then cook the spices for 2-3 minutes.
- Add a tbsp of water and cook for 3-4 minutes.
- Add the chicken and mix into the masala before cooking for 8-10 minutes until the chicken is partially cooked.
- Wash and cut the bell peppers into bite-size chunks then add to the pan and cook for a further 8-10 minutes until the bell peppers soften and the chicken has cooked through.
- Add the finely chopped fresh coriander, sliced ginger, ground cumin and the finely green chillies then cook for 1-2 minutes until the oil has risen to the top and formed a thin layer on top
- Serve with boiled rice or naan bread then enjoy!
Notes
- This recipe provides nutritional information as a courtesy and without guarantees.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 7g | 2% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 30mg | 10% |
| Sodium | 452mg | 19% |
| Potassium | 319mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1743IU | 35% |
| Vitamin C | 60mg | 67% |
| Vitamin D | 0.1µg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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