Chicken Jalfrezi
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
370 kcal
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Course
Main Course, Dinner
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Cuisine
Indian
Chicken Jalfrezi
Description
The recipe begins by sautéing chicken pieces seasoned with turmeric, chili powder, and salt until cooked through. Separately, onions, garlic, ginger, and colorful bell peppers are cooked until softened, then combined with tomato sauce and a mix of ground spices including smoked paprika and garam masala. The chicken is returned to the skillet along with sliced green chilies, lending a fresh spiciness. A small amount of water is added to achieve the desired sauce consistency.
This technique yields a curry that’s both vibrant and hearty, with tender chicken and crisp-tender vegetables in a spiced tomato sauce. The layering of spices and vegetables provides a balance of heat and tanginess typical for a jalfrezi style curry.
Chicken Jalfrezi is best served with rice or flatbreads and can be adjusted in spiciness by omitting or including the green chilies. Leftovers reheat well in a microwave or on the stovetop. The dish freezes suitably for longer storage. Prepping all ingredients beforehand helps streamline the cooking process.
Ingredients
Chicken
- 2 tablespoons vegetable oil
- 1½ pounds chicken breast boneless, skinless, cut into 1 inch cubes
- ½ teaspoon Turmeric ground
- 1 teaspoon chili powder
- ¼ teaspoon salt or to taste
Vegetables
- 2 tablespoons vegetable oil
- 1 large onion cut in ¼ inch slices
- 6 cloves garlic sliced
- 1 inch ginger julienned, piece
- 1 medium green bell pepper cut into 1 inch cubes
- 1 medium red bell pepper cut into 1 inch cubes
- ⅓ cup tomato sauce or tomato passata
- 1 teaspoon smoked paprika
- 1½ teaspoon Coriander ground
- 1 teaspoon cumin
- ¼ teaspoon garam masala
- ¼ teaspoon salt
Chicken Jalfrezi
- 2 green chili sliced, or 1 small jalapeño
- ½ cup water
- 2 tablespoons cilantro roughly chopped, fresh
Instructions
- Cook the chicken: In a large skillet add the 2 tablespoons of vegetable oil and heat over medium heat. Add the chicken and cook for 2 minutes until no longer pink. Sprinkle the turmeric, chili powder and the ¼ teaspoon of salt over the chicken. Stir everything together and cook for another 3 to 4 minutes. Transfer the chicken to a plate and set aside.
- Cook the veggies: In the same skillet add the remaining 2 tablespoons of vegetable oil. Add the sliced onion and cook for 5 minutes over medium heat until the onion is translucent but not burnt. Add in the sliced garlic and ginger, red and green bell peppers and cook for another 4 minutes then stir in the tomato sauce. Continue cooking for another 2 minutes over low heat while stirring.
- Add the spices: Add the smoked paprika, coriander, cumin, garam masala and salt to the skillet. Stir well and cook for another minute. Add the chicken back to the skillet, the sliced green chillies and cook for 2 more minutes over medium heat.
- Simmer and finish: Add the water to the skillet, stir well, cover and simmer for 10 minutes. Stir in about half the cilantro then garnish with the rest and serve over rice.
Notes
- Prepare all ingredients before cooking to simplify the process and ensure even cooking.
- Omit green chilies to reduce spiciness if preferred.
- Adjust water between ½ to 1 cup depending on desired sauce thickness.
- To make vegan, replace chicken with firm tofu.
- Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for 4-6 months.
- Reheat gently on the stovetop or microwave, stirring frequently for even warming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 370kcal | 19% |
| Carbohydrates | 12g | 4% |
| Protein | 38g | 76% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 685mg | 29% |
| Potassium | 931mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1599IU | 32% |
| Vitamin C | 73mg | 81% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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