Name: Chicken Jalfrezi with Onions and Peppers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 lbs Chicken breast, cut into strips; 3 tbsp Vegetable oil; 1 large Red bell pepper, sliced; 1 large Green bell pepper, sliced; 1 medium Yellow onion, large chunks; 1 tbsp Ginger-garlic paste; 0.5 cup Tomato purée; 0.5 tsp Ground turmeric; 1 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Garam masala; 1 tsp Kashmiri red chili powder; 2 whole Green chilies, slit; 1 tbsp Lemon juice; 0.25 cup Fresh cilantro, chopped

"This Chicken Jalfrezi is a fast-paced stir-fry curry bursting with bold spices, tangy tomato sauce, and crunchy vegetables. It is the perfect balance of heat and freshness, making it a favorite for spice lovers looking for a restaurant-quality meal at home."

1 Ingredients

Qty	Item
1.5 lbs 680 g	Chicken breast, cut into strips
3 tbsp 45 ml	Vegetable oil
1 large 150 g	Red bell pepper, sliced
1 large 150 g	Green bell pepper, sliced
1 medium 110 g	Yellow onion, large chunks
1 tbsp 15 g	Ginger-garlic paste
0.5 cup 120 ml	Tomato purée
0.5 tsp 1 g	Ground turmeric
1 tsp 2 g	Ground cumin
1 tsp 2 g	Ground coriander
1 tsp 2 g	Garam masala
1 tsp 2 g	Kashmiri red chili powder
2 whole 10 g	Green chilies, slit
1 tbsp 15 ml	Lemon juice
0.25 cup 10 g	Fresh cilantro, chopped

2 Instructions

Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the sliced peppers and onion chunks, stir-frying for 3-4 minutes until slightly charred but still crisp. Remove and set aside.

In the same pan, add the remaining oil. Add the chicken strips and cook until browned on all sides, then remove and set aside.

Reduce heat to medium. Add the ginger-garlic paste and slit green chilies, sautéing for 1 minute until fragrant.

Stir in the turmeric, cumin, coriander, and chili powder. Add the tomato purée and a splash of water. Simmer for 5 minutes until the oil starts to separate from the sauce.

Return the chicken to the pan and stir to coat in the spice base. Cover and cook for 5-7 minutes until the chicken is fully cooked through.

Fold in the reserved sautéed peppers and onions. Stir in the garam masala and lemon juice.

Garnish with fresh cilantro and serve hot.

·
Do not overcook the vegetables in the final step; the hallmark of a good Jalfrezi is the crunch of the peppers.
·
For a deeper flavor, marinate the chicken in a little yogurt and turmeric 30 minutes before cooking.
·
Adjust the spice level by removing the seeds from the green chilies if you prefer a milder curry.

? Frequently Asked Questions

Can I use chicken thighs instead of breast?

Yes, chicken thighs stay juicier and are excellent for this recipe. Just increase the cooking time by a few minutes.

How do I make the sauce thicker?

The Jalfrezi is naturally a 'dry' curry, but you can thicken the sauce by simmering the tomato base longer before adding the chicken.

What is the best side dish for Chicken Jalfrezi?

It is traditionally served with Jeera rice or fresh Garlic Naan to soak up the spicy oils.

Is Kashmiri chili powder very hot?

Kashmiri chili powder is prized more for its vibrant red color than intense heat. It is milder than standard cayenne or bird's eye chili powders.

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