Chicken Jalfrezi
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
284 kcal
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Course
Main Course
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Cuisine
Indian
Chicken Jalfrezi
Description
The Chicken Jalfrezi recipe begins by frying roughly chopped onions and bell peppers in ghee or oil until softened but still retaining some crispness. Separately, finely diced onions, jalapeño, garlic, and ginger are sautéed with a complex mix of spices that provide warmth and depth. Cubed chicken is then added and cooked partially before simmering with tomato puree, tomato paste, bay leaf, salt, and pepper to develop a rich sauce.
After simmering, the initially cooked vegetables are stirred back in for additional texture and flavor. The dish is finished with seasoning adjustments and may be loosened slightly with water if it seems too dry, though it is not intended to be particularly saucy.
Chicken Jalfrezi pairs well with steamed basmati rice or naan bread and can be complemented by cooling cucumber raita. This balanced combination highlights the complex spices and varied textures within the dish.
Ingredients
- 2 tablespoons ghee or oil
- 1/2 yellow onion roughly chopped, large
- 1 green bell pepper seeds removed and cut into bite-sized pieces, large
- 1 red bell pepper seeds removed and cut into bite-sized pieces, large
- 1/2 onion finely diced, large
- 1 jalapeño seeds removed, finely chopped, or red chili pepper
- 4 cloves garlic , minced
- 1 tablespoon ginger minced
- 2 teaspoons ground coriander
- 2 teaspoons cumin ground
- 2 teaspoons garam masala
- 2 1/2 teaspoons Turmeric ground
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon kashmiri chili powder , optional for heat
- 1/4 teaspoon asafoetida
- 1 pound chicken breast cubed, or boneless thigh meat
- 15 ounce tomato puree or crushed tomatoes, canned
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 teaspoon sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper freshly ground
Instructions
- Heat the oil or ghee in a skillet and fry the roughly chopped onions and bell peppers until softened but still have some crisp. Transfer them to a bowl and set aside.In the same skillet, add a little more oil and ghee and cook the finely diced onions until golden. Add the jalapeno pepper, garlic, and ginger and cook for another minute or two. Add the spices and cook for another minute. Add the chicken and cook until the chicken turns white but is not cooked through. Add the tomato puree, tomato paste, bay leaf, salt and pepper and stir to combine. Bring it to a low simmer, cover and simmer for 20 minutes, stirring occasionally.Return the onions and bell peppers to the skillet and stir to combine. Simmer for another 3-4 minutes. Add salt and pepper to taste. If the mixture is too dry add a little bit of water (note that Chicken Jalfrezi is not a "saucy" dish). Serve with steamed rice and/or naan or sourdough naan and some refreshing cucumber raita.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 28g | 56% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 92mg | 31% |
| Sodium | 1188mg | 50% |
| Potassium | 1011mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 1497IU | 30% |
| Vitamin C | 82mg | 91% |
| Calcium | 77mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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