Chicken Jalfrezi
A vibrant Indian stir-fry with tender chicken, bell peppers, and tomatoes in a tangy, spiced sauce. Quick, aromatic, and perfect served over rice or with naan.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 35g
Ingredients
- 1.25 lbs boneless, skinless chicken breasts
- 3 tbsp vegetable oil
- 2 medium onions, sliced
- 4 cloves garlic cloves, minced
- 1 tbsp ginger, grated
- 2 whole green chillies, sliced
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- ¾ cup tomato puree
- 1.5 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp turmeric powder
- 1 tsp Kashmiri chilli powder
- ¾ tsp garam masala
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp tomato ketchup
- 1.5 tbsp lemon juice
- ¼ cup water
- 3 tbsp fresh coriander, chopped
Instructions
- 1
Cut chicken breasts into 1-inch cubes and set aside.
- 2
Slice onions, bell peppers, and green chillies. Mince garlic and grate ginger. Set all aside.
- 3
In a small bowl, mix coriander powder, cumin, turmeric, Kashmiri chilli powder, and garam masala.
- 4
Heat oil in a large wok or 12-inch skillet over medium-high heat. Add chicken pieces and cook 5-6 minutes until lightly golden on edges. Remove and set aside.
- 5
In the same skillet, add sliced onions and sauté 3-4 minutes until soft and light golden.
- 6
Add minced garlic, ginger, and green chillies. Cook 1-2 minutes, stirring constantly, until fragrant.
- 7
Add the spice mixture (coriander, cumin, turmeric, chilli powder, garam masala) and stir for 30 seconds to bloom.
- 8
Add tomato puree, ketchup, salt, and black pepper. Stir well and cook 2-3 minutes on medium heat.
- 9
Return the cooked chicken to the skillet. Add water and stir to coat with sauce. Simmer 5-6 minutes until chicken is cooked through.
- 10
Add sliced bell peppers and cook 3-4 minutes until tender-crisp, stirring occasionally.
- 11
Finish with lemon juice and taste for seasoning, adjusting salt and spices as needed.
- 12
Garnish with fresh coriander and serve hot with rice or naan.
Tools you’ll need
- 12-inch wok or large skillet
- cutting board
- sharp knife
- small mixing bowl
- wooden spoon or spatula
- measuring spoons
- measuring cups
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