Easy Chicken Jalfrezi Recipe (Restaurant Style)
User Reviews
5
Easy Chicken Jalfrezi Recipe (Restaurant Style)
Description
Easy Chicken Jalfrezi Recipe (Restaurant Style) uses cubed chicken breast cooked along with fresh green and red bell peppers and onions. The recipe involves stir-frying the vegetables briefly to maintain their bite and color, then frying the chicken with spices including ground coriander, cumin, black pepper, turmeric, red chili powder, and garam masala. Tomatoes and tomato ketchup provide a base along with garlic, ginger, and fresh green chilies for heat. The dish is a thick, flavorful curry typical in restaurant menus with balanced spice and tang.
The method includes sautéing the vegetables first, then coating the chicken in spices and briefly frying, which seals in juices for tender meat. Combining browned chicken and vegetables later preserves the texture contrast while simmering the sauce thickens and develops flavor. The inclusion of kasuri methi adds a distinctive aromatic note. Stir-frying rather than boiling gives a fresh, less mushy texture to the vegetables.
This dish pairs well with rice or flatbreads, making a substantial meal. The recipe allows adjusting the chili levels to suit preferences. The layered cooking steps protect the tenderness of the chicken and vibrancy of the vegetables, ensuring a flavorful, satisfying curry.
The cooking technique and stepwise spice integration prevent overcooking, helping retain moisture and robust flavors in each component. Fresh herbs and spices are key to replicating the restaurant style at home.
Ingredients
- 500 gram chicken breast cut into cubes, boneless and skinless, or 1.1 lb
- 1 green bell pepper cut into cubes, medium
- 1 red bell pepper cut into cubes, medium
- 1 onion cut into cubes, medium
- 1 tablespoon butter
- 3 tablespoon sunflower oil
- 1 onion finely chopped, large size
- 1 tablespoon garlic finely chopped
- 1 tablespoon ginger finely chopped
- 1 tomato finely chopped, large size
- 2 tablespoon tomato ketchup
- 2 green chili pepper slit, fresh
- ¼ cup Coriander finely chopped, fresh
- ½ cup water warm
Dry Spices
- 1 teaspoon ground coriander
- 1 teaspoon cumin ground
- ¼ teaspoon black pepper ground
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- ½ teaspoon garam masala
- ½ teaspoon kasuri methi dried Fenugreek leaves, optional
Instructions
- Heat 1 teaspoon of oil in a pot or pan. Once the oil is hot enough, add onion and green and red bell pepper cubes. Saute them for 2 minutes over medium/high flame. The goal here is to get some nice colors on the veggies. Then set the veggies aside.
- Heat 1 tablespoon of oil in the same pot. Once the oil is hot enough, add chicken and saute for about a minute over medium/high flame.
- Add salt, ¼ teaspoon turmeric powder, and ¼ teaspoon chili powder. Stir-fry the chicken for about 4-5 minutes over medium/high flame until the chicken is fried and coated with the spices. Once done, transfer to a plate and set aside.
- Heat the remaining oil and the butter in the pan. Add chopped onion, garlic, and ginger. Saute for about 1-2 minutes over medium flame until the onion looks softened.
- Add the ground cumin, coriander, pepper, turmeric powder, and red chili powder. Saute to mix.
- Immediately sprinkle 1-2 tablespoons of water and saute for a couple of seconds. This step prevents the dry spices from burning and helps release their flavor.
- Add chopped tomatoes, followed by salt. Stir and cook until the tomatoes turn mushy.
- Once done, add tomato ketchup and give it a mix.
- Add chicken and stir fry for 1-2 minutes over medium flame.
- Add ½ cup of warm water and mix.
- Add slit chilies, sauteed onion, and bell peppers. Stir to mix. Simmer the flame, cover, and cook until the chicken is tender.
- Turn off the flame and sprinkle garam masala, chopped coriander, and Kasuri methi if added. Stir to mix and serve hot.
Notes
- Stir-frying chicken initially before adding it back to the pan seals juices and prevents dryness.
- Sauté vegetables separately to preserve their color, texture, and nutrients.
- Adjust heat by modifying the amount of fresh green chilies and chili powder used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 20g | 7% |
| Protein | 38g | 76% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 117mg | 39% |
| Sodium | 438mg | 18% |
| Potassium | 1083mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 2247IU | 45% |
| Vitamin C | 101mg | 112% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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