Description
A fiery and aromatic Indian chicken jalfrezi made with marinated chicken, vibrant bell peppers, tomatoes, and spices. Ideal for a quick weeknight dinner.
Ingredients
Scale
- 500–600g boneless chicken, cut into bite-sized pieces
- 2 tsp lemon juice
- ¼ tsp salt
- ¼ tsp black pepper, crushed
- ½ tsp Kashmiri red chili powder
- 2 tbsp oil
- ¾ cup (100g) onions, finely chopped
- ½ tbsp (1 inch) ginger, grated
- ½ to ¾ tbsp (4–5 cloves) garlic, grated
- 1 tsp Kashmiri red chilli powder
- ¾–1 tsp garam masala
- 1–1½ tsp coriander powder
- ½ tsp cumin powder
- ½ tsp fennel powder (optional)
- ¼ tsp turmeric
- 1 tsp sugar (optional, if using passata)
- ¾ cup tomato puree (or 1¼ cups chopped tomatoes, pureed)
- 1 tbsp kasuri methi
- ¼ cup hot water
- 1–2 tbsp ghee or oil
- 1 dried red chilli (optional)
- 1 green chilli, deseeded and slit
- 1 inch ginger juliennes (optional)
- ½ cup (45g) onions, diced, layers separated
- 1½ cups (130-140g) bell pepper, diced (mixed colors)
- 1 tbsp soya sauce (or tamari or ½ tbsp Worcestershire sauce)
- 2 tbsp fresh coriander leaves, finely chopped (optional, for garnish)
Instructions
- Marinate the chicken with lemon juice, salt, black pepper, and Kashmiri red chili powder. Mix well and let it rest for 15 minutes.
- Heat 2 tbsp oil in a pan over medium heat.
- Add the marinated chicken and sear until lightly browned, about 4-5 minutes. Remove and set aside.
- In the same pan, add ginger and garlic, sauté for 30 seconds until fragrant.
- Stir in onions and cook until golden brown, about 5 minutes.
- Add Kashmiri red chili powder, turmeric, coriander powder, cumin powder, fennel powder (if using), and a pinch of sugar. Cook for 1 minute.
- Add tomato puree and cook until the oil begins to separate, about 8 minutes.
- Return the chicken to the pan, mix in garam masala and kasuri methi, then add hot water. Simmer for 10 minutes until the chicken is cooked through.
- Stir in bell pepper, green chilli, dried red chilli (if using), and soya sauce. Cook for another 3-4 minutes until vegetables are tender.
- Finish with fresh coriander leaves and serve hot with naan or rice.
Notes
Optional ingredients such as fennel powder, dried red chilli, ginger juliennes, and extra oil can be adjusted to taste. If passata is not available, use fresh tomatoes pureed. Ensure the chicken is well marinated for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (250g) approx
- Calories: 350 kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Chicken Jalfrezi, Indian, Spicy, Main Course, Easy Weeknight Dinner