Chicken Jalfrezi Recipe

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Put the chicken in a bowl with the salt, black pepper, red chilli powder and lemon juice. Mix and set aside for 15 to 20 minutes while you prepare the vegetables. If using fresh tomatoes, puree them in a blender.
2. Dice the bell peppers and onions, separating the onion layers. Slit the green chilli and remove the seeds if you like. Finely chop the second onion for the sauce.
3. Heat oil in a pan and fry the onions over medium-high heat until golden. Lower the heat, stir in the ginger and garlic, and sauté for 1 minute.
4. Add the chicken and stir-fry over medium-high heat for 3 to 4 minutes, until it turns pale.
5. Stir in the red chilli powder, turmeric, garam masala, coriander powder and cumin powder. Add the tomato puree, mix well, and cook until oil starts to separate from the masala.
6. Pour in the hot water, mix well, and cook covered over medium heat until the chicken is tender. If the chicken releases a lot of moisture, do not add the water.
7. In another pan, heat 1 to 2 tablespoons ghee or oil. Add the green chillies, red chillies and ginger juliennes if using. When they sizzle, add the bell peppers and onion layers.
8. Stir-fry over medium-high heat for 2 to 4 minutes, until slightly tender but still crisp.
9. When the chicken is fully cooked and the sauce is thick, add the kasuri methi, sugar and stir-fried vegetables with the leftover oil. If there is excess liquid, cook on high heat to evaporate it. Optionally add soy sauce, tamari or Worcestershire sauce.
10. Stir and cook 1 to 2 minutes. Taste and adjust the salt. Turn off the heat and add the chopped coriander if using.

Summarized from Swasthi's Recipes's video. Watch it for the details.

More recipes with

GarlicOnionGingerTomatoLemonBell pepperChickenFennel