Chicken Jalfrezi
The ultimate comfort food, Chicken Jalfrezi is a spicy, vibrant dish that’s perfect for any occasion. Tender chicken, colorful vegetables, and aromatic spices come together in this easy weeknight dinner. Make it tonight for a taste adventure that will satisfy your cravings!
Equipment
- 12″ All-Clad Stainless Skillet
Ingredients
- 2 tablespoons Vegetable Oil
- 1.5 pounds Chicken Breasts boneless, skinless, cut into 1 inch cubes
- 0.5 teaspoon Turmeric ground
- 1 teaspoon Chili Powder
- 0.25 teaspoon Salt or to taste
- 2 tablespoons Vegetable Oil
- 1 large Onion cut in ¼ inch slices
- 6 cloves Garlic sliced
- 1 inch Ginger piece, julienned
- 1 medium Green Bell Pepper cut into 1 inch cubes
- 1 medium Red Bell Pepper cut into 1 inch cubes
- 0.33 cup Tomato Sauce or tomato passata
- 1 teaspoon Smoked Paprika
- 1.5 teaspoon Coriander ground
- 1 teaspoon Cumin
- 0.25 teaspoon Garam Masala
- 0.25 teaspoon Salt
- 2 Green Chillies sliced, or 1 small jalapeño
- 0.5 cup Water
- 2 tablespoons Cilantro roughly chopped
Instructions
- Start by preparing your ingredients. Slice the onion, garlic, and ginger, and cut the chicken into bite-sized pieces. Having everything ready makes the cooking process smooth and enjoyable.
- In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Once hot, add the chicken. Cook for about 2 minutes until it turns white and no longer pink. It’s important to give the chicken a little space to sear, so don’t overcrowd the pan.
- Once the chicken starts to turn golden, sprinkle the turmeric, chili powder, and ¼ teaspoon of salt over it. Stir everything together and cook for an additional 3 to 4 minutes until the chicken is fully cooked. Transfer the cooked chicken to a plate and set it aside.
- In the same skillet, add the remaining 2 tablespoons of vegetable oil. Add the sliced onion and sauté for about 5 minutes until it becomes translucent. Be careful not to let it burn; you want it to be soft and sweet.
- Next, add the sliced garlic and ginger to the skillet. Sauté for another minute until fragrant, then toss in the cubed green and red bell peppers. Cook for about 4 minutes until they soften slightly but still retain some crunch.
- Now, stir in the tomato sauce and let it simmer on low heat for about 2 minutes. This will meld the flavors together beautifully.
- It’s time to add the spices. Sprinkle in the smoked paprika, coriander, cumin, garam masala, and the remaining salt. Stir well, allowing the spices to coat the vegetables and cook for an additional minute.
- Return the cooked chicken to the skillet along with the sliced green chillies. Cook for 2 more minutes on medium heat, letting the chicken soak up all the flavors.
- Finally, pour in ½ cup of water and bring the mixture to a gentle simmer. Cover the skillet and let it cook for about 10 minutes. This will allow all the ingredients to meld perfectly.
- Just before serving, stir in about half of the chopped cilantro. Garnish with the remaining cilantro on top for a fresh finish. Serve the Chicken Jalfrezi over rice for a complete meal.
Notes
- Preparation is Key: Having all your ingredients prepped before starting to cook makes the process smoother and more enjoyable.
- Spice Levels: If you are sensitive to spice, feel free to reduce or omit the green chillies. Adjusting the heat will allow everyone to enjoy the dish.
- Texture Matters: For a chunkier, heartier curry, add less water; for a saucier consistency, add more. It’s all about personal preference.
- Vegan Option: You can easily make this recipe vegan by replacing the chicken with firm tofu. It absorbs flavors beautifully, making it a great alternative.
- Storage Tips: Any leftover Chicken Jalfrezi can be stored in an airtight container in the fridge for 3 to 4 days.
- Freezing Instructions: This dish freezes well. Allow it to cool completely before transferring it to an airtight container. It can last for 4 to 6 months in the freezer.