Go Back
–+ servings
Print Recipe
5 from 1 vote

Chicken Jalfrezi

This stir-fried like dish is so flavorful and delicious with chunks of chicken and crunchy onion and peppers
Prep Time40 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Indian
Keyword: chicken jalfrezi, indian food, jalfrezi, stir-fried chicken
Servings: 4

Ingredients

Marinating the Chicken

  • 500 gram chicken breasts 4 breasts
  • 2 tsp ginger/garlic paste
  • 1 tbsp kashmiri chilli powder
  • 1 tsp ground cumin/jeera
  • 1 tsp ground coriander/dhania
  • 1 tsp salt

Sauce

  • 2 tbsp vegetable oil
  • 1 tbsp butter
  • 1 large onion
  • 1 green pepper
  • 2 green chillies
  • 2 large cloves garlic minced
  • 1x410 gram diced tomatoes
  • 1 cup chicken stock
  • 1 tsp ground cumin/jeera
  • 1 tsp ground coriander/dhania
  • 1 tsp kashmiri chilli powder
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • pinch of sugar
  • salt

Instructions

  • Cut the chicken into cubes. Mix the ingredients together in a large bowl, cumin, coriander, chilli powder, salt, ginger/garlic paste. Add the chicken and coat well with the mixture. Refrigerate for 30 minutes
  • Heat 2 tablespoon oil in a large pan, on high heat. Add half the chicken and allow it to brown on all sides. Repeat with other half of the chicken. Chicken doesn't have to be fully cooked as it will cook further in the sauce. Cover with foil and set aside
  • Reduce the heat to a low setting. Add one tablespoon of butter to the same pan. Chop half the onion finely and add to the pan. Fry until translucent. Add the garlic and fry for another minute
  • Add the can of tomatoes and the chicken stock. Simmer for 15 minutes or until the sauce thickens
  • Add the spices, cumin, coriander, turmeric, garam masala and chilli powder and mix well. Allow it to cook for 2 minutes. If the sauce is too dry you can add a little more warm water
  • Chop the other half of the onion and the green pepper into cubes or lengthwise and add to the sauce. Cook for about 5 minutes or until it is slightly soft but not overcooked.
  • Add the chicken and bring to a boil, about 2 minutes. Season with more salt if required and add a pinch of sugar if the sauce is too acidic
  • Garnish with coriander and serve hot

Notes

  1. You can use fresh tomatoes instead of canned
  2. If you don't have chicken stock water on it's own is fine to use
  3. Reduce the chilli powder and chilli if you prefer a milder dish
  4. Add about a 1/4 tsp of sugar and add more if sauce is still too acidic