Description
This Easy Chicken Jalfrezi is a restaurant-style Indian dish made with tender, juicy chicken, crisp onion, and bell peppers coated in a tangy, sweet, and spicy gravy. It is a flavorful homemade alternative to Indian takeout.
Ingredients
- 500 grams (1.1 lb) boneless, skinless chicken breast, cut into cubes
- 1 medium green bell pepper, cut into cubes
- 1 medium red bell pepper, cut into cubes
- 1 medium onion, cut into cubes
- 1 tablespoon butter
- 3 tablespoons sunflower oil
- 1 large onion, finely chopped
- 1 tablespoon garlic, finely chopped
- 1 tablespoon ginger, finely chopped
- 1 large tomato, finely chopped
- 2 tablespoons tomato ketchup
- 2 fresh green chilies, slit
- ¼ cup fresh coriander, finely chopped
- ½ cup warm water
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon ground black pepper
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- ½ teaspoon garam masala
- ½ teaspoon kasuri methi (dried fenugreek leaves), optional
- Salt, to taste
Instructions
- Heat 1 teaspoon of oil in a pot or pan. Once hot, add the onion and green and red bell pepper cubes. Sauté for 2 minutes over medium-high heat to give the vegetables some color. Set the vegetables aside.
- Heat 1 tablespoon of oil in the same pot. Once hot, add the chicken and sauté for about 1 minute over medium-high heat.
- Add salt, ¼ teaspoon turmeric powder, and ¼ teaspoon chili powder. Stir-fry the chicken for about 4-5 minutes over medium-high heat until it is fried and coated with the spices. Transfer the chicken to a plate and set aside.
- Heat the remaining oil and the butter in the pan. Add the chopped onion, garlic, and ginger. Sauté for about 1-2 minutes over medium heat until the onion softens.
- Add the ground cumin, coriander, black pepper, turmeric powder, and red chili powder. Sauté to combine.
- Immediately sprinkle 1-2 tablespoons of water and sauté for a couple of seconds. This prevents the dry spices from burning and helps release their flavor.
- Add the chopped tomatoes followed by salt. Stir and cook until the tomatoes become soft and mushy.
- Add the tomato ketchup and mix well.
- Add the chicken and stir-fry for 1-2 minutes over medium heat.
- Add ½ cup of warm water and mix.
- Add the slit green chilies, sautéed onion, and bell peppers. Stir to combine. Reduce the heat, cover, and cook until the chicken is tender.
- Turn off the heat and sprinkle with garam masala, chopped coriander, and kasuri methi if using. Stir to combine and serve hot.
Notes
- Stir-frying the chicken briefly before adding it back to the pan helps seal in the juices and keeps it tender.
- Sauté the vegetables first and add them toward the end to help maintain their color, texture, and bite.
- Adjust the heat level by using more or fewer fresh chilies and chili powder according to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Stove Top
- Cuisine: Asian, Indian