Chicken Jalfrezi is a vibrant and flavorful dish from the Indian subcontinent, known for its bold spices and a medley of colorful vegetables. This stir-fry-style curry features tender chicken pieces simmered in a tangy tomato-based sauce with peppers, onions, and fragrant spices. It’s quick to prepare and perfectly suited for weeknight dinners or entertaining guests. Serve it with warm naan, fluffy rice, or even on its own for a spicy, satisfying meal that’s packed with taste and texture.
Ingredients
For the Chicken Marinade:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder
- 1 tbsp lemon juice
- 1/2 tsp salt
For the Curry:
- 2 tbsp vegetable oil
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp chili powder (adjust to taste)
- 1/2 tsp turmeric powder
- 1/2 cup tomato puree
- 1/4 cup water (adjust for desired consistency)
- Salt, to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Marinate the Chicken:
- In a bowl, combine the chicken pieces with turmeric, chili powder, lemon juice, and salt. Mix well and let marinate for 15-30 minutes.
- Sauté the Vegetables:
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the sliced onions and bell peppers. Stir-fry for 3-4 minutes until slightly softened but still crisp. Remove from the skillet and set aside.
- Cook the Chicken:
- In the same skillet, add another tablespoon of oil. Add the marinated chicken and cook for 5-7 minutes until browned and cooked through. Remove the chicken and set aside.
- Prepare the Curry Base:
- Lower the heat to medium and add cumin seeds to the skillet. When they start to sizzle, add the minced garlic and ginger. Sauté for 1 minute until fragrant. Stir in the chopped tomatoes, ground coriander, garam masala, chili powder, and turmeric. Cook for 5-7 minutes, stirring frequently, until the tomatoes break down and the mixture thickens.
- Combine and Simmer:
- Add the tomato puree and water to the skillet, mixing well. Return the chicken and sautéed vegetables to the pan. Stir to coat everything in the sauce. Simmer for 5 minutes to meld the flavors, adding more water if needed for a thinner consistency.
- Garnish and Serve:
- Garnish with fresh cilantro and serve hot with naan, basmati rice, or roti.
