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Chicken Jalfrezi

Jalfrezi is one of the most popular chicken curry dishes. It is a delicious dish that incorporates capsicum/bell peppers with onions, tomatoes and boneless chicken cubes in a spicy and aromatic gravy.  Normally the dish goes best with plain basmati rice and/or naan bread.
Print Recipe
Ingredients Method

Ingredients
  

Ingredients for Chicken Marinade
  • 500 gm boneless chicken breasts or thighs cut into large chunks
  • 1 tbsp. yoghurt
  • 1/4 tsp. garlic paste
  • 1/4 tsp. ginger paste
  • 1/4 tsp. turmeric powder
  • 1/4 tsp. red chilli powder
  • 1/4 tsp. salt
Other Ingredients
  • 1 onion finely chopped
  • 1 red capsicum/bell pepper cut into cubes
  • 1 green capsicum/bell pepper cut in cubes
  • 4 tomatoes finely chopped
  • 1 tbsp. tomato paste/puree
  • 4 tbsp. oil
  • 1 tsp. salt
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. red chilli powder
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1/2 tsp. garam masala
  • 1 tsp. ginger paste
  • 1 tsp. garlic paste
  • juice of 1/2 lemon 1 tbsp.
  • 4 tbsp. chopped coriander
  • 1 red or green chilli chopped

Method
 

  1. Marinate the chicken in the marinade ingredients for at least 2 hours or up to overnight to tenderise and add flavour to the dish.
    Heat the oil in a pan and fry the onions over medium heat until softened but do not brown them.  Add the ginger and garlic pastes and stir until aromatic.
    Next add the chopped tomatoes, tomato paste/puree, salt and the chopped chilli into the same pan.  Cook until tomatoes soften, reduce in amount and thicken up, releasing the oil from the sides.
    Turn up the heat to high and now add the marinated chicken pices and sprinkle the turmeric, chilli, cumin and coriander powders.  Stir fry them in this mixture on high heat for 3-4 minutes until the chicken turns colour, then add the chopped red and green capsicum and stir for 2 more minutes until everything is coated with the sauce.  Reduce the heat and add half a cup of warm water.  Cover and simmer the sauce gently on low heat for 15 minutes.  Then check to make sure the capsicum has softened (but not mushy) and  the chicken is tender and cooked through. If you want the gravy saucier, add a bit more water.  If you want it thicker, simmer it for a few more minutes on low heat.  Make sure to check and adjust for salt/chilli to your taste.
    Once done, squeeze the lemon juice and sprinkle the garam masala plus some chopped coriander.  Turn off the heat and keep the pan covered for about 10 minutes before serving so that all the flavours get properly infused into the chicken.
    Garnish with more coriander and chopped chillies, and serve with either rice or naan … or whatever else you prefer!
    Enjoy!  🙂