Chicken Jalfrezi | Video
Cook your favorite takeaway at home with this easy chicken jalfrezi recipe. Perfect addition to your Indian inspired meal the whole family will love!
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Ingredients
Marinate chicken:
- 800 g boneless chicken cut into small cubes
- 1 teaspoon ground turmeric turmeric powder
- 1 tablespoon white vinegar
- 2 teaspoon ginger garlic paste
- ½ teaspoon red chili powder
- Salt to taste
Chicken jalfrezi:
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- 2 medium onions diced
- 3 green chilies sliced
- 2 teaspoon ginger garlic paste
- 4 tablespoon tomato purée tomato paste
- 1 tablespoon ground coriander coriander powder
- 1 teaspoon ground black pepper
- ½ teaspoon red chili powder
- 1 tomato chopped
- 1 big bell pepper capsicum, diced
- ¼ cup chopped coriander cilantro leaves
Instructions
Marinate chicken:
- Place chicken in a large bowl. Add ground turmeric, vinegar, ginger garlic paste and red chili powder. Season with salt. Coat chicken in the spices. Cover and refrigerate for an hour.
Chicken jalfrezi:
- Heat oil in a large frying pan over medium-high heat. Add cumin seeds. Allow to splutter. Add onions and green chilies. Sauté, stirring, for 2-3 minutes or until onions are soft and translucent.
- Add ginger garlic paste. Sauté, stirring, for 2 minutes or until aromatic. Stir in marinated chicken. Stir fry for 3-4 minutes. Add tomato purée (tomato paste), coriander powder, ground black pepper and red chili powder. Season with salt. Stir fry for one minute.
- Add tomatoes. Stir fry for a minute. Cover and cook for 6-8 minutes or until chicken is cooked through. Stir in bell peppers (capsicum) and coriander (cilantro). Stir fry for a minute.
- Serve warm.
Video
Notes
- Make a vegetarian version of this curry with paneer and your favorite vegetables.
Nutrition
Serving: 1g | Calories: 428kcal | Carbohydrates: 16g | Protein: 61g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Cholesterol: 178mg | Sodium: 435mg | Fiber: 3g | Sugar: 6g