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Chicken Jalfrezi

Chicken jalfrezi is a version of spicy curry originating from Bengal that is also prepared with meat, fish, or paneer.

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 8 people
Calories: 477 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 1.2 kg chicken thighs , cut into pieces
  • 125 ml vegetable oil
  • 1 tablespoon of cumin seeds
  • 2 onions , finely grated
  • 12 cloves garlic , pressed
  • 2 teaspoons finely chopped fresh ginger
  • 2 teaspoons coriander powder
  • 1 teaspoon deggi mirch powder , Kashmir sweet red pepper
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • ½ teaspoon red chili powder flakes
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt
  • 6 small roma tomatoes , peeled, seeded and puréed
  • 3 teaspoons of tomato paste
  • 2 small green hot peppers , cut into 1 inch (2 cm) cubes
  • 2 small red bell peppers , cut into 1 inch (2 cm) cubes
  • 1 small red onion , diced
  • 2 small green Serrano peppers , thinly sliced
  • 2 tablespoons pure tamarind puree , mixed with 3 tablespoons boiling water
  • 2 teaspoons palm vinegar (or rice vinegar)
  • 2 teaspoons lemon juice
  • 3 tablespoons chopped fresh cilantro

Instructions

    Cup of Yum
  1. Heat the oil in a large sauté pan over medium to high heat then add the cumin seeds. When they start to sizzle, add the onion.
  2. Sauté for about 6 minutes or until the onions begin to brown. Add garlic and ginger and sauté for 1 minute.
  3. Add chicken pieces and sauté for about 3 minutes or until browned.
  4. Add deggi mirch (Kashmir sweet red chili powder), turmeric, garam masala, red chili flakes and black pepper. Add salt, mix and brown the mixture for 2 minutes, stirring regularly.
  5. Add the puréed tomatoes and the tomato paste and mix well.
  6. Sauté together for 5 minutes, or until the tomatoes are cooked.
  7. Add red and green bell peppers, red onion, green chilies, and diluted tamarind.
  8. Sauté for 5 minutes over medium heat, until the peppers begin to soften (to taste) and the oil separates from the curry.
  9. If the curry starts to dry out, add around ½ cup (100 ml) of boiling water and sauté for 3 minutes over medium heat.
  10. Remove from the heat. Add lemon juice and cilantro.
  11. Serve immediately with roti, paratha, naan and/or rice.